Clean and simple

Chefs use this phrase to artfully describe their dishes. “Let the fresh ingredients speak for themselves,” they will say. To me these words are sort hand for easy.

Not that Greek Salad is difficult, but the traditional version found here in most restaurants is completely uninspired. (Now I am using pretentious restaurant speak!)

On a road trip 2 summers ago,coming through a town called Nelson, I had the best Greek Salad. The following recipe from Jamie Oliver’s latest cookbook called, “Jamie Oliver’s Food Escapes,” comes close.

And so the terms, clean and simple seem the most appropriate to describe this salad. I think you could substitute a number of like vegetables that have a similar crunch to them. It would be fun to experiment. And for me that would be wise because my husband either doesn’t care for or downright dislikes all the choices in this recipe!

  • ripe tomatoes, (1-2 medium and handful cherry) if you cannot get nice ripe tomatoes, stop right now and pick a different salad recipe
  • 1/2 red onion
  • 1 English cucumber
  • 1 green bell pepper
  • handful each fresh dill and mint, roughly chopped
  • handful pitted black olives
  • salt
  • 1 t dried oregano
  • 1 T red wine vinegar
  • 3 T olive oil
  • 7 ounce block of feta, in thick slices

Cut the tomatoes into different shapes, wedges, slices, etc. Slice the onion very thinly. De-seed the cucumber and slice. Slice rings of green pepper. Add everything (to the olive oil) to a bowl or platter. Toss with your hands to make sure everything is mixed together.

Lay on the feta slices and garnish with a few leftover herbs.

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