I haven’t posted a recipe in a long while. I apologize to those of you that are waiting for new recipes and enjoy reading. Life has been so busy lately that I haven’t really had the time.
Today is the first day of summer, and after about a week of rain – the sun is shining which is so nice! The kids are almost done school and soccer, and I am almost done my real estate license which I have been working on for the last few months, one exam left to write and we can relax and enjoy summer holidays – I can’t wait.
I am sure many of you have made Greek Salad before, and everyone has there way of doing it. It is a great make ahead side dish, because the flavour tends to improve once you let the flavours meld for a bit. My mother in law, makes a great greek salad, so much of this is inspired by the way that she makes hers. The only change really is the addition of capers. My sister and her husband travelled through Greece last year, and she says that they add capers to their greek salads (and serve usually with a huge chunk of feta on top) – sounds delish right. I decided capers would be a nice addition, so I add these to mine now. My sister tells me that the food in Greece is amazing, and that her favorite spot was Santorini…one day I hope to visit – her pictures were amazing, and you know I always love a spot with great food.
My mother in law slices her cucumbers and onions thinly rather than in chunks, because they absorb the dressing better, after trying her version, I was sold, and I now do the same. Also, you should add your lemon juice first and olive oil next (this is the way she showed me), not sure on the reasoning, but it works and tastes delish, and that’s enough for me.
3-4 vine ripened tomatoes, seeded and chopped
1/2 red onion, sliced thinly
1 english cucumber, seeded and sliced thinly
15-20 Kalamata Olives, pitted and chopped
1 tbsp capers
1 red/green/orange or yellow pepper, chopped (I use the mini sweet ones and used a variety of colors – about 3 mini ones)
Feta Cheese – to taste
Dressing:
1 large lemon
Extra Virgin Olive Oil
1 1/2 tsps Greek Oregano
Pepper
Mix Salad Ingredients Together. Mix in oregano. Squeeze lemon juice all over (be careful not to include the seeds) , mix and drizzle olive oil to taste and freshly ground black pepper. I don’t add salt because I find the olives, feta and capers are salty enough. Let sit for about an hour to let the flavours meld, serve at room temp.
Enjoy. Serves 4-6 people approx.
