« chef tour at the farm | Main | Colorful CSA »
September 05, 2005
Greek Tomato Salad
This salad is ubiquitous in Greece. Since it was September when I traveled Greece, it seems like a September salad to me. The trick to this salad is in salting the cucumbers first. It removes the excess water from the cucumbers so they retain their crispness and prevent the dressing from becoming diluted.
Greek Tomato Salad
2 crisp slender cucumbers, peeled, sliced into 1/4" rounds
2 vine ripened tomatoes, chopped and seeded
1 small walla walla or red onion, halved and very thinly sliced
12 Kalamata olives
3 oz crumbled feta cheese
1/4 c. extra virgin olive oil
1 tsp dried oregano or 1 TBS fresh minced
Juice of 1/2 lemon
Salt and freshly ground pepper.
Layer the cucumber slices on a paper towel lined plate. Sprinkle liberally with salt. Repeat layers of cucumber and salt. Top with another paper towel. Set aside for at least 15 minutes.
Prepare the tomatoes and onions. Place in a medium bowl. Pit the olives if you prefer. Rinse the salt off the cucumbers, pat dry. Add the cucumbers and the feta to the tomatoes. Mix together the oil, oregano and lemon juice. Pour over the salad and toss. Season to taste with salt and pepper.
Posted by Christine at September 5, 2005 05:06 PM
Food with a PassionTrackback Pings
TrackBack URL for this entry:
http://www.williegreensorganicfarm.com/scgi-bin/mt-tb.cgi/71