Once Upon a Tine
Saturday, March 01, 2008
Greek Salad
It's no secret, I am completely obsessed with the new WHOLE FOODS store that just opened in Scottsdale at 101 and Scottsdale Road, just 2.7 miles from my eastside residence. This store is a virtuous circle entwining the food chain, human beings and Mother Earth: each is reliant upon the others through a beautiful and delicate symbiosis. Walking through the door sends me right into that Zen Place that I aspire to always reside in. One of the more delicious finds this week, and my current obsession is the Greek Salad found in the Bistro Bar for a mear $11.99 a pound. Yikes! Sick of paying out the nose for tomatoes and feta, I reproduced their recipe today with good results! Here's what I came up with:
Country Feta and Tomato Salad
Saláta Horiátiki
2 firm cucumbers
3–4 ripe tomatoes, cored and cut into bite-sized slices
1 large green pepper, seeded and cut into bite-sized pieces
1 small red onion, peeled and thinly sliced
4–6 ounces Feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
1 tablespoon chopped fresh oregano leaves
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds, then cut into bite sized chunks. Place in a large bowl and gently combine with tomatoes, green pepper, onion, Feta cheese and olives. In a small bowl combine oregano and vinegar and whisk in olive oil. Pour half the dressing over salad and season with salt and pepper. Serve with remaining dressing on the side.
2 firm cucumbers
3–4 ripe tomatoes, cored and cut into bite-sized slices
1 large green pepper, seeded and cut into bite-sized pieces
1 small red onion, peeled and thinly sliced
4–6 ounces Feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
1 tablespoon chopped fresh oregano leaves
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
sea salt, to taste
ground pepper, to taste
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds, then cut into bite sized chunks. Place in a large bowl and gently combine with tomatoes, green pepper, onion, Feta cheese and olives. In a small bowl combine oregano and vinegar and whisk in olive oil. Pour half the dressing over salad and season with salt and pepper. Serve with remaining dressing on the side.
A taste extravaganza! It's all just Greek to me.................
