This is day 2 of A Week of Salads.
Tonight is Greek Salad, a favorite
around our house.
The best Greek Salad I ever had was,
fittingly, in Athens.
We had spent the morning at the
Acropolis and were hungry and
exhausted by lunchtime.
Ingredients:
For the dressing:
2 tabl. white balsamic vinegar
salt & pepper to taste
a few pinches of oregano
1/8 cup olive oil
a pinch or two of sugar
Combine ingredients in a small
jar and shake well.
For the salad:
romaine lettuce, chopped
1/2 cucumber, quartered and sliced
tomatoes, diced
1/2 red onion, sliced
feta, crumbled
kalamata olives
thinly sliced feta, drizzle with dressing
Drizzle some of the dressing on the
lettuce and toss, arrange on plates.
In a bowl, combine tomatoes, cucumbers,
onions, crumbled feta and olives. Drizzle
with the remaining dressing, toss.
Arrange tomato/cucumber mixture
on top of the lettuce and place the sliced
feta in the center.
When I eat this salad, it takes me
right back to Greece. Don't you
love this man with his flowers?
As I would walk the streets of Athens,
I kept seeing these heads on the edges
of the rooflines.
On my way from Santorini to Istanbul
I had a long layover in Athens and hopped
on the subway and went back into town.
In the flea market in Monastiraki I spied
a few of the terra cotta heads and grabbed
one. It now is in my living room, my own
little antique treasure from Greece. I
always imagine all the life that little head
witnessed overlooking the streets of Athens.
