Wednesday, March 28, 2012

All the lovely people, where do they all come from?...

The Greek salad, a front-runner in the salad race, salty, crisp, fresh and bright. This salad is tossed with a vinaigrette infused with an abundance of oregano. The oregano grants this salad multiple sweet undertones, while a supplemental element of the dressing, red wine vinegar, provides a briny tang. A touch of heat is to be had with the selection of pepperoncinis. Salty olives and feta cheese grace the top of this gorgeous salad. In some regions it is traditional to place potato salad directly in the center of a Greek salad. This is how I chose to arrange my salad. The potatoes are also prepared with a very basic vinaigrette, and loads of fresh minced garlic. This salad forms an excellent entree on it's own, as it is wholesomely satisfying, but could very well be the needed addition to a picnic you have been searching for. Proper marination is granted when the potato salad is prepared a day in advance. Grilled marinated meat of your choice would sit along side this dish lovely for additional depth.



Greek Salad with Potatoes



2 Romaine hearts chopped
1/2 red onion sliced
1 green pepper sliced
pepperoncinis
green olives
1/2 C crumbled feta



Dressing:


1/2 C olive oil
2 T red wine vinegar
1 T dried oregano
2 t sugar
salt and pepper




For the potatoes:


1 lb potatoes
4 garlic cloves chopped
1 T chopped fresh oregano
1 t dried oregano
1/2 C vegetable oil
2 t sugar



Boil potatoes, allow to cool then dice. Toss with other ingredients. Refrigerate overnight before serving atop the salad.


Until tomorrow...Peace.

1 comment:

  1. What are pepperoncinis? - sounds like something Italian. But I like the whole combination.

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