The warm weather this week has me dreaming of spring.. and summer.. and local veggies..
I'm tired of tomatoes from Mexico and grapes from Chili. I want a tomato that hasn't travelled across the continent to get to my kitchen. However, when I saw these beauties I was swayed. Local they're not, but I rationalized that California is closer than Mexico. I know, whatever helps me sleep at night. Anyway, what's bought must be eaten and Finn and I are putting a good dent into our "'matoes." I put together one of my favourite summer staples this weekend-
Veggies (I'll tell you what I did, you can vary the amounts according to how much salad you can eat and what your favourites are. This makes a good-sized batch). Dice the following (not too big, not too small):
3 or 4 medium-sized tomatoes
1 cucumber, peeled
1 red onion (this may be too much if you aren't a huge onion fan)
1 yellow pepper
1 green pepper
olives -some may consider this optional but I don't. If you really hate olives could you please just pick them out for the sake of the rest of us? I'll leave the amount and the type to your discretion.
Feta cheese - as much as you've got. Well, maybe a cup of crumbled cheese. See what that looks like and, with my blessing, add more if you feel thus led.
Dressing, combine the following:
1/4 cup olive oil
1/4 cup lemon juice (you could use wine vinegar instead)
salt and pepper to taste
1 tsp dried oregano (or 1 T fresh if you have it)
1 tsp sugar (optional, but just to take the edge off the lemon)
That's it. stir it all together. And voila, you've got a great side-dish to your chicken souvlaki and enough left for lunch tomorrow.