This staple is usually featured with his meals, especially in the summertime. I love Greek food because it embodies the point that something doesn't have to be complex to be great; and that good, fresh ingredients make a good dish.
Anyway, for 2 to 3 servings, here's what you need:
Anyway, for 2 to 3 servings, here's what you need:
- 1 large tomato, cut into wedges
- 1/2 of a cucumber cut into rounds (peeled, optional)
- A handful of whole Kalamata olives
- Generous amount of good GREEK feta (upon Erik's insistence), crumbled or cubed
- 1/2 of a red onion, thinly sliced
- Extra virgin olive oil to dress
- Salt, pepper, and oregano (fresh or dried)
- Possible additions are minced garlic, slices of green capsicum, and a drizzle of lemon juice
* The chopped tomato and cucumber are plated first, followed by the onion, feta, olives, seasoning, and oil
* The salad is typically mixed at the table, prior to serving
* Finish it up with some fresh bread for sopping
GG
I have a dumb question that maybe Erik can answer, but what's the difference between Greek feta and other feta? x O.
ReplyDeleteThat's not dumb at all. I have a lot of dumb questions for Erik but that's a whole other matter. Basically it's feta from the Danforth instead of feta from Pusateri's. Honestly though, feta should be made with sheep's milk and maybe a little goat's milk. Cheeses labeled as 'feta' are sometimes made with cows milk and so officially they're not feta. A good quality Greek feta will be made the right way
ReplyDeleteNow I'm craving feta....
ReplyDeleteYou will immediately notice the difference with the types of Feta when tasted. GG is right on the production process, different animals provide for a different taste. Sheeps milk is typically thicker and gives a more flavourful taste. Goats milk is sometimes used in conjunction with either sheeps milk, or in the Canadian feta with cow milk.
ReplyDelete