I make pretty much the same salad every week. At least once a week, or 2 or 3 times, however often I manage to throw one together before dinner. It has it’s variations, but the basics are the same. I have no handy pics, sadly, but here goes …
Sanemom’s Greek(ish) Salad
- Start with 1 T or more of good Olive Oil, dumped right in the bottom of your salad bowl.
Then add …
- Chopped lettuce, nothing bitter and skip the iceberg, so green or red leaf, romaine, whatever’s handy
- A couple chopped green onions
- A handful of black olives, we love kalamata but any black olive goes well
- A handful of cherry tomatoes, halved or whole (they’re inevitably sweeter than romas, and keep much better if you end up with leftovers)
- Some diced cucumber, seeds removed if it’s a soggy one.
- As much crumbled feta as you like (I go heavy on it and then eat the bits that Douglas pushes to the side of his bowl too)
- A totally optional but very yummy handful of roasted almond slivers. Toaster ovens rock for this, and fresh-toasted = da bomb. Half the time I burn them, and throw them in anyway because my crazy husband likes them burnt. Any kind of crunchy toasty nut would be good though!
- Another totally optional but very worth-it addition is a handful of fresh chopped mint.*
- A sprinkle of dried oregano, the mediterranean kind if you have it
- A couple grinds of black pepper
- A dash of salt
- Toss it all together, making sure to get up the oil on the bottom
- Squeeze half a lemon over it and toss again.
- Taste for the salt/oil/lemon balance, adjust as needed, and devour!
The other common variation is to ditch the olives and add dried cranberries instead. Mmmmmm :). What’s your favorite salad?
*Hint: Mint takes over any pot you grow it in, is hard to kill, and worthy of a corner of your patio or garden. I haven’t had to plant or pay attention to it in years, and it comes back every summer on my shady patio. Just sayin …