Delicious recipes for the curious cook!
Confession: I love Greek food and I especially love a Greek salad. In fact, a Greek salad is pretty much the only time I’m okay with consuming olives, since the Kalamata type pair so well with all the other ingredients in the traditional salad. Spring is the best time to start incorporating some salads as entrees, especially given the abundance of produce available at farmers markets, all of which contribute to an exciting, healthy and tasty salad.
Here’s my dish on the perfect Greek salad, which has been and will continue to be on dinner rotation throughout the season:
10-12 Kalamata olives
1 large tomato or a pint of cherry tomatoes
1 small or 1/2 large cucumber
1 small red onion
1 bunch of romaine lettuce or kale
juice of 1 lemon
sprinkle of feta cheese
sprinkle of cracked red pepper
Grilled chicken or shrimp on top if desired
1-2 tblsp of olive oil and red wine vinegar or dressing of choice
Mix all ingredients up to optional protein and dressing in a bowl. Add protein if desired, then top with oil and vinegar. Mix well and serve.
Feeling curious? Head to your local farmers market and whip up this tasty dish tonight!