Sunday, August 28, 2011

Greek Salad

Yesterday, my friends and I celebrated the dawning of Loufest II with a little pre-music festival lunch. Of course, I picked a Barefoot Contessa recipe to bring to the par-tay because, really, Ina's never done me wrong. It was the first time I've really used the kitchen in our new house, and it was the first time that I've put my camera together in a long, long while. It felt good to make something yummy and then creepily take 15 million pictures of the finished product. I'm back, baby!

I think this lettuce-free Greek salad is a fantastic late summer recipe. All the veggies are ripe and tasty, and it's about the most colorful salad I've ever seen. (Please notice that the color black is missing from the above picture in the form of black olives. I forgot to buy them at the grocery store.) I think next time around, I'll have to add some pepperoncini. It would only be right.

Greek Salad
-1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
-1 red bell pepper, large-diced
-1 yellow bell pepper, large-diced
-1 pint cherry or grape tomatoes, halved
-1/2 red onion, sliced in half-rounds
-1/2 pound feta cheese, 1/2-inch diced (not crumbled)
-1/2 cup calamata olives, pitted

-2 cloves garlic, minced
-1 teaspoon dried oregano
-1/2 teaspoon Dijon mustard
-1/4 cup good red wine vinegar
-1 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup good olive oil

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.

2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly.

3. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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