I’ve been making a Greek salad a lot the past few months. Tonight, I got inspired and matched it up with naan, leftover pot roast that I spiced up with cumin, turmeric, and curry; yellow rice, and spanakopita. Richard asked me, “Why do you like Greek food so much?” I don’t think it’s that I like it so much, but I do enjoy it and have been making it lately. He would just prefer that I make spaghetti and Italian sausage on a weekly basis. *wink*
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| After I took two bites of my gyro, I said, “This meal has to be remembered!” and I took the pic. |
So, my Mediterranean Salad has the following:
tomato (roma, cherry, vine ripe – in order of preference)
cucumber
kalamata olives (I was hitting the expensive olive bar until I figured out I could buy a jar of kalamatas)
onion (red, green, or white – in order of preference)
sometimes a little bit of cheese – feta, romano, or mozzarella
dressing:
vinegar (red wine or balsamic)
olive oil
basil
oregano
garlic powder
salt and pepper to taste
This is truly a tossed-together, no set amounts kind of thing. If I have about two cups of veggies, I use about 1/4 cup of the liquids (vinegar and oil combined), and around 1/2 tsp of each spice.
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