Weekly Photo Challenge – Fresh – Greek Salad

 Greek Salad                                                           2015©photography by Isadora

Salads are my food staple. At times, I may eat fresh fish. On a very, very rare occasion, I may eat red meat but revert back immediately. I never eat chicken, lamb, pork, buffalo or any other type of meat. Greek salad is my favorite as are other salads I make fresh everyday. 

Greek Salad                                                  2015©photography by Isadora

Greek salad (Greek: χωριάτικη σαλάτα [xorˈjatiki saˈlata] “rustic salad” or θερινή σαλάτα [θeriˈni saˈlata] “summer salad”) is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands). information from wikipedia

         Greek Salad                                              2015©photography by Isadora

Recipe for Greek Salad

Salad
• 1 head crisp Romaine lettuce, washed and chopped
• 1 cucumber, sliced in quarter-inch rounds
• ½ red onion, sliced thin
• 6 ounces (approximately) black, pitted olives, sliced in half
• 2 large Roma tomatoes, diced
• ½ cup of fresh parsley, roughly chopped
• 1 cup feta cheese, crumbled

Combine the salad ingredients in a large bowl and toss.

Dressing
• 1 large lemon, juiced
• ¼ teaspoon lemon zest
• 6 tablespoons olive oil
• 1 tablespoon fresh oregano, finely diced.
• Salt and pepper to taste

Place the dressing ingredients in a mixing bowl and whisk until the oil and juice are incorporated. Drizzle the dressing over the salad just before serving, and toss well.
Serving Suggestions
Brush pita rounds with olive oil and grill them outdoors on a grill pan until crispy. Cut them in half and serve as an accompaniment to the salad.

Tips
Kalamata olives are traditional, but you can use a milder variety if you prefer. If fresh oregano isn’t available, substitute 1 teaspoon of dried herbs. Crush and rub the dry oregano between your palms to release the volatile oils before adding it the dressing. Substitute ½ cup of red wine vinegar if fresh lemons are not available. Get the most juice from your lemon by rolling it firmly against the counter top with the palm of your hand. Don’t throw away any leftover salad. Store it in an airtight container in the refrigerator. Though the lettuce softens, the flavors intensify with time, and the salad may be even more delicious the next day. ©recipe from food network.

 

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Pinot Grigio –
Citrusy, light white wine
Greek Salads pair well with this wine.

Weekly Photo Challenge – Fresh

https://dailypost.wordpress.com/dp_photo_challenge/fresh-2/

 

Tags: food, garden, Greek Salad, Photo Challenge - Fresh, Photography, recipe, vegetables, Weekly Photo Challenge

• March 20, 2015
• food, My Photo's, Recipe, Weekly Photo Challenge
• 21 Comments