On 8/27/2017 at 2:43 PM, HungryChris said:A truly good Greek salad is a fine thing, indeed and I would like to hear about how you prepare yours including where you get the feta cheese and the dressing ingredients. I have some fresh Greek oregano growing on the deck that needs a purpose.
HC
I'm still making my Greeks the way I remember them in Greece. Since that was more than thirty years ago I don't know if my salads have morphed or not, but they are pretty basic. I cut up cukes and tomatoes (bite size wedges, not little dice) and mix them into individual bowls. I sprinkle on some salt, toss gently, and let sit fifteen minutes or so. This starts a nice puddle of juice at the bottom. Of course it is predicated on having nice ripe summer tomatoes. Then I add a bit of very finely shaved red onion. Radishes, maybe, if I have them. Sometimes I add a dusting of dry oregano, sometimes not. I spritz on just a wee bit of lemon juice and a good drizzle of olive oil. Then I add French Feta, which I find to be creamier than most others, and less salty. The salad gets topped with Kalamatas or some other good quality black olives. That's it. Eat with fresh baguette and sop of every drop of juice.
Green bell pepper? That's just wrong.
