Greek Farmer's Market Salad

This is the time! Get to it

Let me say it. There is a lot of shitty feta in the market these days. It has no depth of flavor. To me, it is just salty stuff, especially the pre-crumbled kind. Yea, the price of convenience is inferior food. Feta cheese is so much more than salty. Do yourself a favor and enjoy the real briny experience of either Greek or Bulgarian Feta. They are both made with sheep and or goat milk and are tangy and lively. Use you hands to crumble it. It is cathartic! With summer tomatoes and veggies…c’mon. This is summer. Let the ingredients do the talking. It’s August. Now is our time. Eat like a Mediterranean. Of all the magical aspects of life in the Mediterranean, the freshness of the food is one of the most fantastic. You needn’t be well heeled to eat what we would consider organic, local and top end food. Everyone eats the best backyard and local food. Every day is a farmer’s market!

Horiatiki  or  Greek Country Salad

So, I assume you have all had Greek Salad in every diner. Lettuce, olives, feta, onions. That is the Americanized version.

The real real deal, the  “country” salad, is all garden veggies-tomatoes, onions, peppers, cukes--well marinated, with olives, feta and all important herbs---it is super healthy and awesome for summer BBQS.

feeds 2 as a meal or four as an appetizer

4 big, ripe tomatoes, cored and cut into generous wedges

2 large cucumbers peeled, halved and cut into ½ thick slices, not too thin 

1 sweet or red onions, peeled, quartered and sliced thinly

2 large bell peppers (any color), cut into generous strips

1 cups kalamata olives

1 cup best quality feta, crumble it yourself 

1 small bunch fresh dill, roughly chopped

a few springs of Parsley, roughly chopped 

a few springs of mint, chopped

3/4 cup olive oil

1/2 cup red wine vinegar or to taste

1 tbls dry oregano

juice of one lemon

black pepper to taste

Wash and prep all veggies and put into a large bowl.

Add the olives,and herbs

Add the feta, crumbled but chunky.

Mix the oil, vinegar, lemon juice, oregano.

Pour over the veggies and toss to coat.

Serve cool or at room temp.

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