It's lunchtime on Sunday, my husband is away and I am left with the child who won't eat anything but butter chicken, rice, milk and oatmeal. There's no way I am cooking today, so I have a choice of Kraft Dinner (definitely OK in some instances) or toss together something from ingredients in my fridge/pantry, of which I am trying to do more of these days. I saw a television ad that suggested we throw away half of what we actually buy, and sometimes, I am one of those people. It's awful to think of, really. All that good food getting thrown away simply because I was too lazy to eat or cook it.
To my surprise we have everything in our fridge necessary for an amazing Greek Salad - tomatoes, cucumbers, feta, olives and peppers. And then I look further and I find half a red onion and some fresh dill. Oh my, it's a great day!
I am not really a salad eater. I can think of nothing less enjoyable than a bowl full of "grass". I know, it's not grass, but come on, it's close enough :) Now, give me a salad full of "stuff" and I will happily munch away - hence the liking for a big bowl of fresh Greek Salad.
Dill was never a favourite herb of mine until I had tried it in Greek Salad. I always associated it with seafood and I am not a big seafood eater either. You know, maybe I had been eating it for years without realising that it was in the salad, but I don't think so. It was definitely the addition of a cook who I was working with years ago, that put me onto this gem. All the Greeks out there, I'm apologising if dill isn't traditional, but try it, it tastes delicious.
makes 2 serves (able to be doubled, tripled or multiplied many times)
12 grape tomatoes, halved
1/4 English cucmber, sliced
1/4 red onion, sliced
1/4 red pepper, chopped
1/4 green pepper, chopped
1/4 cup Kalamata olives
2 tablespoons fresh chopped dill
50g feta cheese, cubed
1 clove garlic, minced
1 tablespoon red wine vinegar
juice from 1/2 lemon
2 tablespoons olive oil
1 teaspoon dried oregano
pinch each salt & pepper
Combine all salad ingredients in a bowl, toss to combine.
Mix dressing ingredients in a small bowl, pour over salad and gently toss. Check for seasoning and serve.
If you are making this salad the night before, I suggest you keep the salad and the dressing separate, and only toss about 1/2 an hour prior to serving. I like the salad ingredients crisp and fresh, and I find that if they sit in the dressing too long the tomatoes and cucumbers especially, become a bit mushy.