Greek Salad

When my best friend Kristin studied abroad in Greece the summer before our senior year of college, she came back obsessed with Greek salads. I never really got it, because Greek salads in America are all canned olives, sub par feta, and probably contain lettuce and some kind of funky dressing. Well…Tim and I just got back from Greece, and I totally get it now. I am obsessed, I can’t get enough, I’ve had Greek salad (and only Greek salad) for dinner three nights in a row.

While we don’t have a Greek market in Paso, I have found olives and feta at the grocery store, and they have been more than acceptable (though still subpar to their official Greek counterparts). The trick is, apparently, to just buy the most expensive olives and feta that you can find. I think this Greek salad habit is going to get pricey…

The Greek word for what we call Greek Salad translates into “House Salad,” and as such, we had it prepared in many different ways. With green peppers and without, Feta crumbled or sliced or cubed, with parsley or without, already dressed or served with oil on the side… The salad in the bottom right photo was topped with capers (still attached to their leaves) that the owner had picked and jarred himself – they were amazing!

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