Greek Salad, june 2011

You begin with cucumbers.

Add tomatoes.

Then olives and feta.

Then some dressing and your favorite herbs and then toss things like life depends on it.

And then sit down and eat it with some bread and grilled chicken and thank god that it's summer.

Greek Salad

from Salad as a Meal by Patricia Wells

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon fine sea salt

3 tablespoons extra-virgin olive oil

3 tablespoons fresh oregano leaves, minced or basil, if you're so inclined

10 small heirloom tomatoes, quartered lengthwise

1 European or hothouse cucumber (1 pound), halved lengthwise and cut into half moons or whatever

8 ounces Greek feta cheese, cubed (about 2 cups)

In a large, shallow bowl, combine the lemon juice and sea salt and whisk to blend. Add the olive oil and 1 tablespoon of the oregano, and whisk to blend. Add the tomatoes, cucumber and olives, and toss to blend. Scatter with the feta and remaining oregano or basil. Eat.