Lazy Sunday Salad In The Style of Crete
Lazy Sundays are my thing, and as much as I love to cook on Sundays I also like to take it easy. Waking up early, driving to the coffee shop for a little pick me upper and then walking around the lake for one hour, watching the birds and the ducks carry on with life…
Breathing, smiling, il dolce far niente !
This past Sunday I did make it to the Farmer’s Market right around the corner from the lake and ran into this lady that had put together the most beautiful Salad mix I have ever seen: tons of baby greens, herbs and edible flowers that begged to be taken home.
Baby lettuce, dandelion, parsley leaves, chives, viola petals, chervil and dill, a cluster of gorgeous heirloom tomatoes and a few red bell peppers begging to be roasted… refreshing cucumbers, green olives and salty feta cheese got me dreaming of Greece.
So I picked them all up and put together a simple salad in the style of Crete with so much flavor that all I needed to dress it with was a nice drizzle of good quality extra virgin olive oil.
What really brings all the flavors together here are the roasted red peppers which I beg of you to roast yourself and marinade in some red wine vinegar and olive oil. Serve some on the plate next to each slice of the feta cheese for a beautiful balance of sweet and sour and salty and heavenly in each bite.
Lazy Sunday Salad In the Style Of Crete
( serves 4)
- 1 lb bay greens mix: baby greens, baby dandelion leaves, edible flower petals, chives, dill, chervil leaves, parsley leaves, cilantro
- 1 lb heirloom tomatoes cut into wedges or chunks
- 1 english cucumber cut into 1 inch chunks
- 1 c greek marinated green olives
- 5 green onions -sliced ( the pale green part only )
- 4 bell peppers roasted & marinated
- 4 oz greek feta cheese -sliced into 1/3 inch thick slices
- 2 tbs fresh oregano leaves
- coarse sea salt
- 1/4 c extra virgin olive oil
- juice from 1/2 lemon +more to taste
1. Divide the baby greens between four plates. Top each plate with the cucumber chunks, olives and heirloom tomato wedges. Add 5 feta cheese slices to each plate and set a couple of roasted bell pepper strips next to each slice of cheese.
2. Sprinkle the salad with the green onions and oregano leaves and finish it with a good drizzle of extra virgin olive oil, a squeeze of lemon juice and a pinch of good quality sea salt. Serve with lemon wedges and bruschetta.