I’ve had these photos in store, but it’s been a while since I’ve been able to sit down and put together a decent set of words.
There’s probably just a handful of days left in DC for grabbing summer tomatoes — run! do so quickly! — so I figured I needed to post this recipe ASAP.
It’s been an exhausting couple of weeks, filled with freelancing and negotiating photo rights, but I’m looking forward to a relaxing weekend filled with yoga, sleep, and reading. I’m putting a do-not-disturb sign on my life. Have a great fall weekend! Xo.
When I was traveling in Norway with Silje, every now and then, we would stop in our sentences and say to ourselves: I can’t wait until we’re in Greece.
Something Silje always added on was how excited she was to have Greek salads, every day.
I kind of brushed it off, because I was more or less just looking forward to feta cheese, all day, every day.
Upon arriving in Greece, I quickly learned that I did not full understand what she meant by Greek salads. I actually ended up having a Greek salad at almost every single meal. Generally, Silje and I would each have our own Greek salads, and then split whatever the entree of the night was.
You see, here in the States, “Greek salad” could mean one of a billion things. It usually means some sort of vegetable mixture with too much dressing and a scoop of crumbled feta cheese. I’m guessing that the addition of feta just makes a salad “Greek.”
It could not be farther from the truth. Anywhere in Greece, when you order a Greek salad, you get a bowl or plate filled with the freshest of the fresh, and simpler than I could ever ask for: cucumbers, tomatoes, red onion, olives, capers, feta. No more, no less. Don’t let the impostors fool you.
The Real Greek Salad, from, well, Greece.
1 medium cucumber
2-3 smallish tomatoes
A few slices of red onion
Black olives (with pits)
Fresh feta cheese – get a block, not the crumbled.
A drizzle of olive oil
Dried oregano for garnish
This enough for one salad – multiply accordingly for how many you’re serving.
First, peel the cucumber, and then slice in half lengthwise. Cut into half-inch chunks, and set aside.
Cut your tomatoes into quarters, and slice the red onion into wedges or slivers (I forgot the red onions in the photos. Don’t hate).
Slice about a half-inch sheet off of the block of feta. Toss the tomatoes, onion, and cucumber in a pretty bowl. Throw a few capers and olives on there, and arrange your slice of feta in the center. Drizzle with olive oil, and sprinkle with some dried oregano for garnish.