My wife Dottie & I were lucky enough to take a trip to Greece in 1980. I remember how inexpensive and excellent the meals were during our visit. For one dinner I won't easily forget; I had shish ka bob with beef not lamb and Dottie had deep fried calamari. Included was a salad, bread, watermellon and a large caraffe of white wine they called "Domestica". The cost for the two of us was 7 dollars! When Dottie tried to order what she had on a Sunday she couldn't as they don't go fishing on Sunday. The following recipe is for the Greek salad and dressing we had which did not include any lettice but was exceptional simple and excellent:
INGREDIENTS:
1.4 thin slices of juicy fresh out of the garden red tomatos
2. 4 thin slices of large cucumbers
3. 4 thin slices of onions
4. 8 or so large kalamata black olives
5. 8 oz of Feta cheese
DRESSING:
using a pint canning jar or equivelent
mix 1/2 cup of good red vinegar
1/4 cup of virgin olive oil
1/4 cup of water
two leaves of fresh basil, torn
three minced cloves of garlic
dash of salt
dash of pepper
(optional) dash of sugar
stir all the ingredients and lightly pour over the salad
crumble Feta cheese over salad and add the olives on top
this is enough for 4 salads; for more just double the recipe
INGREDIENTS:
1.4 thin slices of juicy fresh out of the garden red tomatos
2. 4 thin slices of large cucumbers
3. 4 thin slices of onions
4. 8 or so large kalamata black olives
5. 8 oz of Feta cheese
DRESSING:
using a pint canning jar or equivelent
mix 1/2 cup of good red vinegar
1/4 cup of virgin olive oil
1/4 cup of water
two leaves of fresh basil, torn
three minced cloves of garlic
dash of salt
dash of pepper
(optional) dash of sugar
stir all the ingredients and lightly pour over the salad
crumble Feta cheese over salad and add the olives on top
this is enough for 4 salads; for more just double the recipe
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