A few weeks ago, we were leaving our friend’s apartment and she offered us a few springs of fresh oregano from her garden. Obviously, I accepted. Ever since I started my little indoor herb garden, I am convinced that there is nothing more convenient and delicious than having whatever amount of fresh herbs that you need at the ready. I never grew oregano though. I didn’t think I would use it often enough to merit it a spot on my small herb table. I was very pleased to leave with my little gift and made sure to stick the sprigs in a small cup of water in the fridge to stay fresh while I decided what to do with it. That night, I went to the store to buy the reddest tomatoes, crispest cucumbers and the best goat’s feta (which we are now completely obsessed with) that I could find. If I didn’t live with an olive hater, I would have grabbed some of those too. With all of those lovely, summery ingredients, I made a simple Greek salad. It was so good that it has become a weekly staple for us ever since, which is saying something because that rarely happens around here.
With a squeeze of lemon, some high quality, fruity olive oil, and creamy feta this is the perfect salad. I love how it gets better as it sits. I always make more than we need so I can snack on it for lunch over the next couple of days. After a few hours, the juice from the tomatoes, lemon, olive oil, and feta pool at the bottom of the bowl. I am not ashamed to say that I drink the leftover dressing that accumulates every time: it is possibly the best part of the whole salad. Of course you can also use a crusty piece of sourdough to mop it up if you have some on hand! The salad salty, sweet, fresh, and I couldn’t ask for anything else on a hot summer’s day.
On a side note: I save the water that the feta sits in and use it in pasta sauce. It gives the best salty undertone to my basil pesto, don’t throw it away!
Mix everything together in a large bowl.
Taste and adjust with more oil, lemon, salt or pepper.
Greek Salad was last modified: June 14, 2016 by