So I’ve been gone for a while.
You see, I’ve changed apartments, and currently my entire life is in boxes. It’s been three weeks since I last saw my socks. I haven’t cooked since – oh, I can’t even remember when. My kitchen appliances are scattered to the four winds, and it seems like I have at least three worm holes in my new apartment.
A salad is all I’ve managed to throw together. It’s a good salad, mind you, and the weather here does seem to warrant salads and ice cream. But making ice cream is quite out of the question. So salad it is. I’ve made this countless times, and it’s always a hit. I call it Greek salad, although any Greeks out there will probably scoff at my ignorance. Oh, well, so be it.
Call it what you like, but I’m tellin’ ya, this tastes of summer.
One year ago on May the Cheese Be With You: Goat Cheese and Leek Pasta
Prep time: 20 minutes
You will need:
- fresh mixed salad greens
- cucumber, peeled and diced
- black olives, pitted and sliced in half
- feta cheese, cubed
- pita bread, cut into quarters
- olive oil and balsamic vinegar, to taste
- salt and pepper to taste
This is quite straightforward. Heat up your grill and add a drizzle of olive oil. Lay out the pita quarters in a single layer on the grill, and sprinkle with oregano. Allow to brown until nice little lines appear, then flip them one at a time and sprinkle with oregano again. When the other side has browned as well, remove them from the grill and place on a paper-towel lined plate.
Meanwhile, toss the greens, cucumber, olives and feta in a large bowl. Now, you can either arrange the pita quarters around the salad bowl, or you can dish up the salad and artistically place a few quarters on the side. Or just eat them like they’re chips. No, really, I betcha you can’t stop at one.
Serve with a drizzle of olive oil, balsamic vinegar, salt and pepper. Voilà, summer holiday on a plate. And it’s very nearly healthy.