Unconventional, a word I don’t mind. To be free of conventions gives the freedom to create, try new things, and think outside the box. Or in my case for this ‘Foodie Friday‘ post, to think outside the salad bowl.
Great salads are a mainstay in our household. No matter what’s on the menu, fresh salad will always accompany the meal. A favorite at our table is a Greek inspired salad. I say Greek inspired because it has all the ingredients of a traditional Greek salad, with a few unconventional additions that, I think, make it an over the top salad. Often this will suffice for lunch or, paired with Greek style pita and tzaziki with a bbq chicken skewer, an easy meal for any night of the week.
In a large, pretty salad bowl combine:
1 each lg. yellow, orange, red, &/or green pepper & long english cucumber ~ lg. chunky dice
6+ cherry or strawberry tomatoes, cut in quarters or halves or eighths or….
4 lg. celery stalks ~ 1/4 inch slice (oh heck, however big you want them)
1/2 lg. red onion thinly sliced (Thin is better given the strong flavour)
1/2 to 1 full cup of your favourite feta cheese, in chunks
1/2 bunch coarsely chopped fresh cilantro (NOT optional ~ trust me)
A generous toss of kalamata olives (these are optional in my house)
In a smaller yet equally as pretty bowl combine:
1/4 cup each of olive oil (best quality) & Nakano roasted garlic seasoned rice vinegar (another trust me ingredient) plus an extra splash of the vinegar
1 tbsp-ish of dried oregano
3 or so cloves of garlic, crushed
fresh ground salt & pepper to taste
Just before serving pour the salad dressing mixture over the vegetables & toss to coat
If you find yourself changing things up & trying something new or different, I’d love to hear about it! Feel free to comment & link to pictures of your salad for others to enjoy.