The salad diaries, vol 1: Greek Salad (12 days to Italy)

It’s twelve days until I go to Italy. Now being a girl, that translates to: it’s twelve days until I have to squeeze myself into a bikini and reveal my pasty and untoned body to the world. This is not good. No doubt this will result in a lot of huffing and puffing from many readers and I will admit that I am not proud of this reaction to what is unequivocally an exciting and delightful prospect, but it is an honest reaction. And, what’s more, it’s the reaction of a good proportion of the female population. What this boils down to is this fact: I have 12 days to do something practical about this worrying circumstance. Plan of action: gym and salads.

To start, an oldie but a goody. Nothing complex or outlandish, just a good honest Greek salad to get me going.

Greek Salad

For two

  • 1 red onion, very finely sliced
  • 1 red pepper
  • 2 medium tomatoes, cut into segments
  • 10 or so cherry tomatoes, halved
  • A handful of pine nuts, lightly toasted
  • 80g large black olives, stoned
  • 1 tablespoon capers
  • A couple of handfuls of rocket
  • 1 tablespoon red wine vinegar
  • 2-3 tablespoons of extra virgin olive oil
  • 200g quality feta cheese
  • 1 teaspoon dried oregano
  • Sea salt and black pepper.

Put all the tomatoes into a bowl and add the finely sliced onion. Deseed the pepper and slice it into rings and add them to the bowl. Then add your toasted pine nuts, capers, olives, and the rocket to the salad. Season to taste with a pinch of sea salt and black pepper, then toss everything together with the red wine and extra virgin olive oil.

Cube the feta and sprinkle the dried oregano over it. Split the salad between two bowls, then arrange the feta on top and serve.

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Filed under Cheese, Main courses, Olives, Recipes, Tomatoes, Weekday dinners

5 responses to “The salad diaries, vol 1: Greek Salad (12 days to Italy)

  1. Looks delicious, i love salads. I tend to add cucumber as well to my Greek salads, but otherwise they are very like this one. The lack of wilting lettuce makes this one of my staple salads, particularly with a barbecue.

    I really like the addition of roasted pine nuts, I’ve not done that with this particular salad before so will be sure to add them next time.

  2. Thanks!

    My o/h has an irrational dislike of cucumber (*%&^!!), otherwise I would totally include it. With any salad I tend to throw in what I’ve got around, hence the rocket in this, but yeah it’s good you can do without!

  3. Pingback: The salad diaries, vol 2: Chorizo & prosciutto salad (10 days to Italy) « Feed & Gastro

  4. Pingback: The salad diaries, vol 4: Lentil and brown rice salad (6 days to Italy) « Feed & Gastro

  5. Pingback: The salad diaries, vol 5 (the end): Panzanella (2 days to Italy) « Feed & Gastro

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