Finding the balance between leftovers and cooking every day is hard. I don’t want to waste food, but I do need to try a different recipe every day. For a few days I was rotating main courses with desserts. Today I decided to do something different and make a salad with my leftover jambalaya (besides having very little time between work and going to the theatre). Greek salad is so simple, yet very tasty.
When I first went to Greece eight years ago (the same time I went to Munich), I remember being shocked that the Greek Salad didn’t have any lettuce in it. In North America we tend to put lettuce with our Greek Salads. Apparently, though, lettuce is an anti-aphrodisiac (aphrodisiac coming from the Greek goddess of love Aphrodite). According to a story I read on vrg.org: “You know the myth of Adonis, the beautiful boy who turned the heads of all the goddesses? He was so beautiful that he thought he could steal Hera away from Zeus. Then one fine day when the nymphs were looking for him they found his body in the lettuce patch. He had become a wilting head of lettuce due to the anger of the gods for trying to break up the relationships between the gods and goddesses. Since then lettuce has become for us a symbol of sexual impotence. Therefore no lettuce on your salad.” And according to the Royal Society of Chemistry: “Lettuce and all green salads are anti-aphrodisiacs. They contain ingredients which are related to valerian. The latter one acts as a lust-reducer.”
Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.
|3 tablespoons extra virgin olive oil|
|1½ tablespoons lemon juice|
|1 clove garlic—minced|
|½ teaspoon dried oregano|
|¼ teaspoon sea salt|
|¼ teaspoon freshly ground black pepper, and extra for garnish|
|3 tomatoes—cut into wedges|
|¼ red onion—sliced into rings|
|½ cucumber—sliced into thick half-moons|
|½ green pepper (capsicum)—julienned|
|4 oz (120g) feta cheese—cut into small cubes|
|16 kalamata olives|
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. GARNISH the Greek salad with a little freshly ground black pepper.
Tonight after work
Russian Apple Pie