Summer Salad (Greek)

5 Oct
Of all the countries in the world, to my mind, the Greeks do the best summer salads. It is not just the Aegean blue and blazing sun that make them taste so good they really know how to make the simple, chunky ingredients of summer sing.
Basic

Tomatoes
Cucumber, cut into chunks
Onions, sweet ones sliced
Peppers
Fresh herbs: parsley, basil, thyme or marjoram
Salt
Lemon juice (optional)
Olive oil (optional)

    Simply chop the vegetables into bite size pieces, season with salt and chopped herbs and that is it. As the vegetables are fairly juicy they create their own dressing but you can give it a touch of oil and lemon juice too. I sometimes use Salted Parsley Preserve instead of fresh parsley as the only addition for speed.

    Variations To the basic vegetable ingredients you can add all manner of stuff to make a more substantial salad. I particularly like adding a handull of pickled caper berries, black olives, feta cheese, chopped boiled egg or cured ham.

    My Aegean Spice Mix
    This is my own blend of herbs and spices that remind me of the Aegean, I use it to season raw summer veg and grillades. Fresh herbs such as oregano, mountain thyme, mint dried and rubbed then mixed with sea salt, dried lemon zest and ground chilli.

    Gardeners Note
    Summer salads like these start in June with the first cherry tomatoes and cucumbers from the polytunnel and carry on until the last rays of summer sun in October.

    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: