Oh, I love salad and one of my favourite salads, all the year through, has to be the humble Greek Salad, and what's NOT to love about a tasty Greek Salad?
With plenty of fresh garden vegetables . . . ripe tomatoes, cucumbers . . . red peppers . . .
Fresh herbs . . . oregano, mint . . . and kalamata olives . . . dark, briney and meaty . . .
Feta cheese . . . moreishly salty, creamy . . . the sharpness of red onions . . . and yes, I forgot to put them in before you say anything. I knew something was missing when I was taking the photos, but couldn't put my finger on it . . .
It was not until I went in the kitchen to clean up, I noticed them sitting there. Bad me. Don't let that stop you from making this fabulous salad however . . . it's gorgeous.
A part of that fabulousity comes from the use of roasted red peppers. Roasting them brings out their natural sweetness and gets rid of that bitter skin . . . I have a trick which helps you to do it quickly and easily.
Don't be tempted to use those fancy long, pointed peppers in this . . . they don't stand up properly to the roasting and are just not thick enough. You want a plain old thick skinned regular red bell pepper.
I like to use English Cucumbers, because they are seedless . . . and you can use the whole thing.
Greek feta . . . I love it. Tangy. Creamy. Salty. Same with the olives, Greek kalamata. Beautiful.
This is a really winning Greek Salad, with a punchy dressing composed of a good fruity extra virgin Greek olive oil, fresh lemon juice, seasoning and oregano. Marinating the roasted peppers in the dressing for a while first, adds an additional layer of flavour. Altogether, this is quite simply . . . very . . . very good!
*My Big Fat Greek Salad*
- 2 fresh red peppers
- 6 TBS extra virgin olive oil
- 2 TBS fresh lemon juice
- 1/2 tsp dried oregano
- 1/2 English cucumber
- 4 medium vine-ripened cucumbers
- 1 small red onion
- 12 to 15 kalamata olives