Monday, October 22, 2012
It was harder than I expected to get the kalamata olives. I think it's a neighborhood thing. People in some areas are just more into fancy olives than others. I did try Sorrento's, but the only ones they had were in a giant jar. Didn't need that many. Got them on clearance at Pavilions, but I almost had to fight another lady for them. No one ever buys kalamatas, and suddenly at 9 am on a Sunday, TWO people want them! We each got a jar, but she clearly wanted another. Well, I got there first.
The dressing is from Mideast & Mediterranean, but I messed with the salad part.
1 head red leaf lettuce
2 Roma tomatoes
6 oz kalamata olives (pitted or whole, your choice), drained
4 oz crumbled feta
1/4 C olive oil
1/4 C white wine vinegar (or plain distilled)
1 clove garlic, minced
*1 tsp parsley flakes
*pinch of oregano
salt and pepper
1. Whisk together oil, vinegar, garlic, parsley, oregano, and a dash each of salt and pepper. Refrigerate dressing until ready to use.
2. Wash lettuce and shake dry. Chop into large pieces and place in salad bowl. Chop tomatoes into large chunks (8 per tomato) and sprinkle on salad. Peel cucumber and cut in half lengthwise. Then cut in half again lengthwise and chop quarters into large bite-sized chunks. Add to salad. Add drained olives.
3. Pour dressing on salad and toss. Wait one minute, then pour off some of the excess dressing. No one wants to eat a drowned piece of salad. Garnish with feta and serve immediately.
Serves 4 to 6
Difficulty rating π