Simple, fragrant dishes call to the senses and evoke the ancients.
Greeks pick new mint leaves growing wild in the field. Fortunately, we can pick our own fresh mint in season in our gardens or at our local markets. You can use any kind of mint in this recipe, but my favorites are spearmint and peppermint.
• 1/4 cup extra-virgin olive oil (preferably Greek)
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 tablespoon red wine vinegar
• Salt to taste (go easy on the salt as the feta cheese is salty)
• Freshly ground black pepper to taste
• 4 cups mixed salad greens (such as spinach, radicchio, endive, arugula, baby lettuce, and romaine hearts), rinsed and patted dry, then torn or chopped
• 2 tablespoons fresh, baby mint leaves, chopped
• 1 tablespoon dried Greek oregano
• 2 ripe tomatoes, chopped
• 1 cucumber, peeled and cut into bite-size pieces
• 1/2 red onion, thinly sliced and separated into rings
• 1/4 cup Kalamata olives
• 4 ounces feta cheese (preferably Greek), crumbled
Combine the olive oil, lemon juice, vinegar, salt, and pepper in a salad bowl. Add the salad greens, baby mint leaves, dried Greek oregano, tomatoes, cucumber, red onion, and Kalamata olives. Toss to mix well. Chill until ready to serve. Garnish with feta before serving.
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