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In meteorological terms today (1st September) is the first day of Autumn and having just returned from 2 weeks of very hot sunny weather in Greece it certainly feels like it too, the garden now has an Autumn look, the plants have lost their vigour, leaves are changing colour, going crispy and even dropping off, what were once colourful flowers are now ripening seed heads.

I love Autumn it is a time for harvesting, storing, tidying up the garden/allotment, planting for Winter and Spring and taking stock of this year’s crops.

At this time of year there is often a glut of produce, if you have lots of salad crops why not consider making one of my favourite Greek dishes a traditional Greek Salad.

Greek Salad

Ingredients

1 small lettuce washed and torn into pieces

4 large ripe vine tomatoes, cut into wedges

1 small cucumber, sliced thickly and then cut into quarters

½ a red onion, thinly sliced

1 small green pepper deseeded and cut into rings

16 Kalamata olives

1 tsp dried or fresh oregano

85g feta cheese, cut into slices or chunks

4 tbsp extra virgin olive oil

Sea salt and freshly crushed black pepper

What you need to do

Place all of the ingredients in layers in a large bowl starting with the lettuce followed by the tomatoes, cucumber, red onion, green pepper, olives, feta cheese.

Drizzle over the olive oil, sprinkle on the oregano and season with the salt and pepper to taste.

Eat as the Greeks do with crusty bread to mop up all of those beautiful juices.

This will serve four as a side dish or 2 as a starter.

It is so simple and delicious, with all the flavours of the Mediterranean in one dish.

Enjoy

Gill

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