"GOOD MORNING NORTH AMERICA!!!!"
(be thankful this isn't an audioblog)
After this long weekend, everything is probably "all Greek" to many of those on both sides of the border strugging with their hangovers.
Ah, yes, this is my usually late monthly instalment of the We Work For Cheese cheese calendar recipe review. June's recipe was Greek Salad which I had, in fact, neglected to make but as recipes go, salad is as salad does. It ain't rocket science and it's all about the dressing anyway.
Since it's likely to get hotter here throughout the summer, I will probably make this salad for a main course. Although our appetites diminish as the mercury rises, the need to feed does not so this would make a nice light dinner with some bread and maybe some
1 tblsp olive oil
1 tblsp red wine vinegar
1 tblsp lemon juice
1/2 tsp dried oregano
1 clove garlic (although the recipe wasn't wasn't specific, I'm assuming it is to be crushed or minced)
1/2 tsp honey
pepper to taste
1 small cucumber
1/2 green pepper
1/2 cup feta cheese, crumbled
fresh dill, chopped
12 black olives (pitted if you prefer and I do prefer pitted) - chopped, or not.
- Wash and dry hands - preferably with soap.
- Wash and dry lettuce - preferably without soap.
- Chop The Vegetation, place in a large bowl and toss to combine.
- In a small jar, combine all of the ingredients listed for The Dressing and shake well (it's less messy if you affix a lid to the jar or container prior to shaking). I usually set my dressing aside for a bit to mind meld.
- Pour The Dressing over The Vegetation and toss again for even dressing distribution. Hey, toss your hair while your add it, just make sure it stays out of The Vegetation.
- Sprinkle The Garnish atop each serving.
Yeah, I took a little liberty with this recipe but not with the ingredients. Double-up The Dressing in the event you have to double-up on The Vegetation. And since this is just a salad, anything goes. I prefer Caesar salad but, hey, it's all Greek to me.