Greek Salad, the Queen of Summer Veggies


 Greece's solar flavors circled the world in a plate

 Probably there is no dish in the world as popular and loved as the Greek salad, the wholesome finger-licking combination of Greece's most refreshing vegetables and feta cheese.

 Since the 1960s-70s, when tourism has grown in the Mediterranean basin and, in particular, in Greece, the name of this traditional Greek food has traveled around the world. It has found its place in restaurant menus - from ordinary fast foods up to the most exquisite ones - and in the regular diet of healthy eating followers.

 In Greece, Horiatiki or Greek village salad is served usually from early spring to mid-fall. And it’s the most common salad using the season’s quality products including juicy tomatoes, crispy cucumbers, snappy green bell peppers, and onions, cut in slices, garnished with olives – preferable kalamata – and a chunk of creamy feta cheese made from sheep’s milk, crowning the colorful vegetable mix.

 Elegantly and simple, this salad full of energy and flavors is typically dressed with salt, pepper, Greek oregano, and virgin olive oil and served with the last splash of citrus juice or red wine vinegar, at your taste. Even if the classic combination is enough delicious, some common additions include caper berries or a handful of mint leaves for a fresh finishing touch right before serving. But never lettuce!

 The quality of ingredients used is essential because the Greek salad is best enjoyed fresh. It can be a light summer dinner salad, but it can easily work as a side dish to complement chicken, lamb, fish, or other vegetarian entrées. A great salad will have a yummy jumble of veggies, olives, and cheese in each bite, so be sure you cut or crush the cheese into similar-sized pieces and mix it well with the rest of the ingredients!

Kali Orexi! Bon Apetite!



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