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Greek Salad

 

 

One of my family’s favorites is a simple Greek salad that can add great flavor to almost any meal. Although traditional Greek salads will have leaf lettuce, we prefer to prepare it without. For some people, too many peppers can be upsetting to the stomach in which case adding lettuce breaks it up. I generally serve this salad with a meal, but it can be a great main dish if you add grilled chicken.

Greek Salad:

  • Sweet onion
  • Cucumber (English cucumber is best)
  • Feta cheese
  • Oregano & Basil (fresh if possible)
  • Olive oil
  • Red wine vinegar
  • Kalamata olives (preferably pitted)

 

Preparation:

Note:  I prefer to serve this salad at room temperature because it really enhances the flavor.

  • Peel and slice an english cucumber length-wise, then chop each half into ¼ inch slices.
  • Cut peppers in half and slice into long strips, then into smaller pieces of approximately 1 inch.
  • Cut onion into slices ¼ inch thick and section each slice into 1/8ths.

The idea is to cut equal amounts of each which creates a very appealing array of color.

 

Because it will not keep, I avoid adding the seasoning, cheese or dressing to the entire bowl unless I am confident it will all be eaten.  Instead, I serve individual bowls and add dried oregano, basil, and a tablespoon of feta cheese topped with kalamata olives and dressed with equal parts of olive oil and red wine vinegar. I dress the salad lightly because it can easily become overpowering. If you prefer the flavor of Balsamic vinegar, substitute that for the red wine vinegar.

 

If you want to prepare this as a main meal then season a chicken breast, grill it on the barbecue, and simply slice it into bite size pieces on top of the salad just before you add the dressing and seasoning.

Chicken:           

  • Boneless, skinless chicken breast
  • Lightly coat on both sides with olive oil and season with fresh garlic powder, onion powder, and lemon pepper. This will be a nice compliment to the taste of the Greek salad.

I often pound out the chicken breasts in order to make them an even size. Chicken can dry out on the barbecue and if the breasts are even in size I can manage the cooking time much easier. I recommend barbecuing the breast for approximately 15 minutes on a medium heat, turning frequently. In order to keep it moist it is best to remove them when it seems to be close to done and cover it in foil because it will continue to cook.

It’s a simple recipe, but it makes for a great year round salad.

Nostimo!

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