California greek salad
One of my most favorite places in the world is Greece. Â I have only been there once, but since that time I have dreamt of when I would return. Â Six years ago, the hubby and I took the girls to Athens, Hydra and then Spetses for the wedding of our dear friends Maria and John. Â The views, the people, THE FOOD — Greece is my kind of country. Â We were lucky enough to have a Greek friend take us to the “locals” restaurants, the ones where you have to take a little boat to access them; the kind where they bring you to a fish tank and tell you to pick out the fish or lobster you would like for dinner. Â Why is it that I can eat dinner in Greece at 11 pm and I feel fabulous the next day, but if I eat after 7pm in the US, I can’t sleep?
Have you read that the people of Crete are among the longest living people in the world? Â And I bet they die happy. Â The traditional Cretan diet is based on locally grown fruits and vegetables, fish, whole grains and legumes and of course, olive oil. Â Everything is whole, unprocessed and as fresh as can be. Â Cretans especially love their salad and I’m right there with them, especially if it involves feta cheese. Â I think the only reason I could never be a vegan is because of feta. Â I could wave goodbye to meat and eggs forever, but feta is with me for life. Â I became so addicted to the classic Greek salad that I started making it regularly at home. Â The girls got my feta-loving genes and are crazy for Greek salads, too, so every now and then I make one for the lunchbox.
Over the last six years my Greek salads have evolved to make the most of what grows beautifully right here in Southern California. Â I like to think that if Greece and California had a salad together, it would be this one right here with romaine, sunflower sprouts and more importantly, avocado. Â I can’t eat Greek salad anymore without creamy chunks of avocado. Â The Reed variety is my absolute favorite and they are in season right now. Â Happiness! Â I am fortunate that I have access to high quality goat feta from my farmer’s market, as well as a good Bulgarian sheep feta from Whole Foods. Â I don’t care for domestic cow feta which tastes salty and dry to me. Â Plus, goat and sheep dairy is much easier for us to digest. Â Traditionally, the classic Greek salad does not contain lettuce as shown in the last photo here, but I try to put leafy greens in as many things as possible. Â I’ve also made this with chickpeas, bell peppers and even diced cooked chicken. Â Salad rules are made to be broken.
- 4 cups chopped romaine lettuce (optional)
- Juice of ½ a lemon (about 2 Tbs.) or 2 Tablespoons red wine vinegar
- Unrefined extra virgin olive oil
- Sea salt and black pepper to taste
- 1 large handful sunflower sprouts
- 4 Persian cucumbers, unpeeled, cut in half and then sliced on the diagonal
- 4 small tomatoes, cut into wedges
- 1 avocado, cubed
- half of a small red onion, sliced very thinly (soaked in ice water to neutralize some of the harsh onion flavor, if desired)
- 6 ounces feta, cubed
- 2 Tablespoons capers, drained
- ½ cup pitted Kalamata olives
- Dried oregano, preferably Greek
- Arrange the lettuce on a large platter. Drizzle with a teaspoon or two of lemon juice or red wine vinegar, a tablespoon of olive oil, and salt and pepper to taste. Arrange the sprouts on top.
- Place the cucumbers, tomatoes, avocado, onions and feta in a bowl and drizzle with remaining lemon juice plus enough olive oil to coat lightly. Arrange on top of the lettuce and sprouts, and sprinkle with a little sea salt and black pepper.
- Distribute the capers and olives on top. Sprinkle with dried oregano to taste.