ORIGINAL GREENS: THE GREEK SALAD Friday, June 17, 2011
You can have one at either lunch (full-sized, half-sized or half-sized, with a biscuit on the side, with either half-of-a-sandwich or a cup of soup), or dinner (full-sized).
But exactly makes up this mesclun greened-summery salad inspired by the Mediterranean isles that first gave the Western World it’s philosophy, its democracy, its singing sirens, its clashing titans and its current round of fiscal austerity?
Well, red onions, for one. And then there’s the cucumbers. And the halved-cherry tomatoes. And, of course, Kalamata olives. You’ve gotta have Kalamata olives. And feta cheese. Because no matter what you put in your Greek Salad, a Greek Salad isn’t a Greek Salad without Kalamatas and feta cheese.
Of course, there are plenty of way to dress it, too. But we’ve chosen to do so with a simple, subtle roasted tomato vinaigrette, which is made with shallots, garlic, oregano and, as is implied by its name, roasted tomatoes.
So try one at lunch. Or dinner. They’re good for your heart and good for your health. And it’s the perfect pick-me up on a hot summery day.*
*In Portland, we’re still waiting for that hot summer sun. It’s crickets out here beneath the blanket of clouds.