|Island Hot House Sweet Bell Peppers|
Unfortunately, we don't have local lemons...we don't have local Olive oil and we don't have local olives...And greek salad just wouldn't be the same without it. Oh well, another reason I have a really hard time with that 100 Mile Diet!
I have read a number of recipes for Greek Salad and some use lemons and some don't. For me, it just doesn't taste right without the acid added to the dressing.
|Long English Cukes, from Port Alberni|
|Paradise Island Feta Cheese|
|Chopped veggies ready for dressing|
3 tomatoes coarsely chopped
1 large sweet pepper, coarsely chopped
1/2 large red onion, thinly sliced
1 long english cucumber, coarsely chopped
2/3 cup pitted kalamata olives (from the deli counter, not from a can!)
125 grams of feta cheese, coarsely chopped.
|Veggies tossed, ready for dressing|
Then you are ready to make your dressing:
Juice of 2 lemons (juice lemons at room temperature, you will get more juice)
4-6 cloves garlic, finely chopped (I grate mine)
1 heaping tsp dried oregano
salt and pepper to taste (go easy, you will get salt from the olives and the feta)
Good extra virgin olive oil...1/4-1/3 cup depending on how juicy your lemons were.
Combine all ingredients except for oil. Mix or whisk until well combined. While still whisking, add olive oil, in a steady stream. Whisking while adding, helps to bring the dressing together.
Pour over veggies. Toss. Add olives and feta. Serve immediately. Usually serves 6-8 people. Unless one of them is my husband, in which case, it serves 5.
|Maybe just a bit more garlic...|
|Best way to get all the juice out...Citrus Remer|
|Ready for the feta|
|Save some for the salad|
|Ready to serve!|
|They don't grow them here yet...|
Use this salad with chicken breast and homemade tzatziki in wrap. So yummy! (if you have any leftovers!)
Head over to What's cookin Wednesday and check out some more delicious eats!