Lazy Sunday Salad In The Style of Crete


crete saladLazy 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 Greens Salad Mix

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.


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