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Ye-gads, it’s been a while since I posted a recipe here! It’s not for lack of effort. I have tons of food pics and recipes jotted down here and there… just no screen time. Sorry.

Well, summer is high in Chi-city and we are lovin’ life farmer’s market and CSA style. Tomatoes, cukes, peppers – each week our CSA fills our fridge with delicious bounty and we’re forced, like good Greek peasants, to eat what we have makings for. And what do we have makings for? Greek salad! WOOT!

Traditional Greek Salad (Horiatiki Salata)

Traditional Greek Salad (Horiatiki Salata)

It may not surprise you to hear that the Greek salad that is served in most restaurants is not the real deal. For one, Greeks don’t have lettuce – at least they didn’t for a long time. In fact, my grandmother used to use our lettuce in soups, thinking it was just another leafy green to cook, rather than using it in salads. Of course, this has most certainly changed these days, but the Greek salad of my youth was closer to the recipe below. When you are inundated with fresh garden tomatoes and cukes, this is the best treat in the world.

A note on ingredients: There is a variety of cucumber that I’ve never seen anywhere besides Greece. They are smaller (kirby sized), lighter skinned, kind of football-shaped, and crispier than anything we find here. The closest I have been able to find in texture is the Armenian Cucumber, a long, pale green, ribbed and slightly fuzzy cuke that is available at my farmer’s market. If you can get your hands on one of these, hubba-hubba. Also, the green peppers I’ve had in Greece are nowhere near the massive, watery bohemoths you find in our supermarkets. They are small, thin-walled and incredibly flavorful. Unfortunately, I have no clever tips on how to get your hands on something comparable here. Oh, well.

Traditional Greek Salad (Horiatiki Salata)

  • 2 large, ripe tomatoes, cut in thick wedges or large chunks
  • 1/4-1/2 of an Armenian cucumber or 2 pickling cukes, sliced in rounds
  • 1/2 green bell pepper, sliced thinly
  • 1/4 small red onion, sliced thinly
  • 1 1/4″ thick slice of feta cheese (please don’t waste your money on the pre-crumbled stuff!)
  • olive oil
  • kalamata olives or capers
  • salt
  • oregano

Directions in 30 words or less: Throw all the veggies into a serving bowl. Salt and toss. Drizzle with more olive oil than you think you’ll need. Place feta on top. Sprinkle with olives or capers, and top with oregano.

Dang! Four words over. It’s ok. You’ll forgive me.