Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is.
Ingredients :
Serves 2
1 cuke , washed and sliced intermediate - thin1 large or 2 medium love apple , cored and slicedSalt and impudently ground pepper1 part , about 4 - ounces feta cheese , sliced in half lengthwise very thinA few slice of thinly sliced onion , optionalHandful of Kalamata olivesAbout 2 teaspoons put-on , optionalExtra - virgin olive oilAbout 1 - 1/2 to 2 teaspoons fresh chopped oregano leaves or dill or about 1/2 teaspoonful dried oregano leaves , crumbled
Having just recently spent a few weeks in July on the isle of Syros , I found out what a genuine Hellenic salad is and savored many of them , all a variation on this theme , in the superlative of the season . The Lycopersicon esculentum there , I might say , were the good that I have ever eaten — sweet-scented and tart and red and bursting with succus . In restaurants and the market place , I only ever find out English cucumbers , so they were service with the skin and had no big ejaculate . If you are using a wax cucumber , it must be peeled .
There are many kinds of feta to choose from — sheep , goat , cow , very salty , additional creamy — all of them are very fresh . On this traditional dish , not once did I see the feta crumble , it was always slice , in hold on with the textures of the other salad ingredients .
It was capriole time of year , and let me order you , fresh heal capers are something that we do n’t see here ! Ours are little and briny , so I generally gargle them before using . This salad is placed on the mesa syndicate manner and generally serves 2 to 4 the great unwashed ; it is well double or triple .
Arrange the cucumbers on a home and lay the tomato slice over them . Season lightly with table salt and common pepper . dwell the feta fade on the tomatoes and spread the onions over the high mallow .
Scatter the olives and capers over the salad . Drizzle about 1 tablespoon olive oil , or a little more overall and break up the oregano or dill weed on the top of the salad as garnish . Serve with gruff bread and a glassful of wine or a dusty beer . Yas sou !
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This salad is simple to prepare, beautiful to look at and absolutely delicious to eat! Make it this weekend to celebrate the bounty of the season.Photo/Illustration: Susan Belsinger
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