Friday, September 09, 2005
Shortly before I left San Francisco, I was suffering from a surfeit of lemons. My first trip to the astounding Trader Joe's my second day in San Fran, I bought a gigantic bag of lemons. I had used one or two, but it was time to base my dinner around the remaining ones. I also wanted something light and easy to prepare, since we were leaving early the next morning to drive south to LA.
After searching online for something that met all my requirements, I stumbled upon a recipe from Elise, of Simply Recipes fame. It was her Dad's Greek Salad Recipe and it looked light and refreshing, not to mention the fact that it included lemon juice. So, I made it. The result? Fabulous. Here's how I made it, staying close to Elise's Dad's recipe, but of course making my own adjustments, as per usual.
3 tbsp Olive Oil
Juice of 1 Lemon
1 clove Garlic, chopped
1/2 teaspoon Cabernet Sauvignon Vinegar
1/4 teaspoon Dried Oregano
1 sprig Dill, chopped
Salt and Cracked Black Pepper
2 Plum Tomatoes, coarsely chopped
1 small Zucchini, peeled and coarsely chopped
1 small Yellow Onion, peeled and chopped
1 small Red Bell Pepper, seeded and coarsely chopped
1/4 cup pitted Kalamata Olives, chopped
Feta Cheese, crumbled, to taste (I used about 1/4 cup of Goat's Milk Feta)
Mix together Olive Oil, Lemon Juice, Garlic, Vinegar, Oregano and Dill until well combined. Season to taste with Salt and Black Pepper. Let rest while preparing Salad. Before serving, give Dressing a final mix before serving.
Toss Tomatoes, Zucchini, Onion, Pepper and Olives together in a bowl. Add dressing. Sprinkle with Feta Cheese and serve.
recipe + Vegetarian + Salad