Metro Creative
Quick and simple meals are the name of the game when warm weather beckons and spending time in the kitchen is less attractive. Salads are best during the midsummer when they can be comprised of fresh and ripe ingredients plucked right from the garden. What's more, salad can be a side dish or even the main meal if fortified with a little protein and some bread.
This recipe for “Authentic Greek Salad” from “Clueless in the Kitchen: Cooking for Beginners” (Firefly Books) by Evelyn Raab is ideal.
Authentic Greek Salad
Serves 4 to 6
• 4 medium tomatoes, cut into 1/2-inch chunks
• 1 seedless English cucumber, cut into 1/2-inch chunks
• 1 small red onion, diced
• 1/3 cup Zorba the Greek Dressing (see below)
• 4 ounces feta cheese, crumbled (about 1 cup)
• ½ cup black olives (kalamata or other brine-cured ones are best)
• Salt and black pepper, to taste
In a large bowl, toss together the tomatoes, cucumber and onion. Add the dressing and toss to mix. Sprinkle in the feta cheese and olives, and toss gently.
Taste the salad, adjust the seasoning with additional salt and pepper if you think it needs it and serve immediately.
Zorba the Greek Dressing
• ½ cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon crumbled dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
In a small bowl, whisk together all the ingredients until combined. Makes ¾-cup dressing and enough for a couple of bowls of Greek salad. You can keep any leftover dressing in the fridge for about a week.