Monday, July 10, 2006


Every day we eat a Greek salad. Want a taste of our daily life?

Coarse cut a tomato or two
Peel a cucumber (preferably one of those long "British" or "European" cucumbers) and then slice into 1/4" chunks
cut up some green bell pepper
cut some small wedges of red onion (or white, but not yellow)
Add a small handful of olives. We like the green ones best. Don't use American sliced black olives. Ugh. Use Greek or Californian whole olives in vinegar.

Toss into a bowl, top with a huge hunk of feta cheese. (The blocks here would amaze you--about 3x4x1/2"). Sprinkle with oregano, drizzle extra-virgin olive oil, and add a touch of vinegar (from the olive jar).


I'm bringing home a book of Cretan recipes. Imam baldi is really good--eggplant stuffed with
onions, tomatoes, zucchini.

I think it's lunch time. Stuffed tomatoes?


At 4:41 PM, Anonymous Ms. Strega (Joan) said...

There is an Italian version of this salad--tomatoes, cukes, onions, olive oil, vinegar, salt, pepper, dried basil, maybe oregano. I ate this every afternoon (my mom and grandma would have rock-hard Italian bread to dip in the olive-oil--they called it "bagna," which translates as "bath").

I really love this blog--I feel like I'm having a great vicarious vacation with you and your family, Kelly!


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