Never one to care for excuses nor mundane explanations, I won’t share where I’ve been nor what the heck I’ve been doing while NOT posting on this blog. I’m here now and that’s all that matters right? I’ll go about my business posting and you can go about your business reading. So, let’s start off on a light refreshing note, like this Feta Salad. If you have had a Greek Salad, this is along the lines of the real thing – save for a few important ingredients such as olives, green peppers and capers. That’s why I decided to call my salad a “Feta salad” rather than “Greek Salad” – don’t want to insult anyone! Zeus might just decide to come down his little mountain and strike me down and who wants that?
My twist on this is that I like my salads on the acidic side so I added some white wine vinegar to give the salad that extra lift. You could use fresh lemon juice too if that’s what you have on hand. Typically however, the tomato’s juices are what adds acidity to a traditional Greek salad.
You’ll need olive oil, white wine vinegar, red onion, cucumber, dry oregano and ripe, firm tomatoes. Yeah, I know they are not in the pic but don’t worry, they’ll make their appearance later on…
Stir it all together and let it sit as long as you can…it will be worth it because the sharp taste of the red onion mellows out quite a lot. In fact, if you are supremely organized, you could do this in the morning, stick the bowl in the fridge and finish it off just before dinner.
Give it a good toss and let it sit …this is one of those salads that gets better the longer it sits. Besides, you want to give the feta a chance to absorb the oil and vinegar. Notice I didn’t add salt – feta is pretty salty so taste your feta before you decide to add any salt or you will be sorry!
See all that oily mess at the bottom? It’s no mess I tell you…that’s the best part…it’s vinegoily goodness…did I just make up a word? Yep, but you get it right? Anyway, get some crusty bread and use it to mop up the olive oil and eat like the gods intended!
Recipe for: Feta Salad
Servings: 2-4 servings