So, to make this salad, the chopped cucumbers and tomatoes were placed in separate bowls and refrigerated for 30 minutes. That way, if juice from the tomatoes runs, it won’t get the cucumbers soggy. While those chilled, I sliced red onion into rounds and marinated them in Banyuls vinegar with extra virgin olive oil and a little salt. Separately, a vinaigrette was made with lemon juice, salt, and olive oil. Once the cucumbers and tomatoes were chilled, they were combined, the lemon vinaigrette was poured over them, and they were gently tossed. There’s mint in this version of the salad, and I’m lucky to have mint growing in front of our rented, temporary home that I can use. I have my own basil in pots, but everyone knows I’m incapable of growing mint myself. I used both herbs in the salad. For olives, Bloomfield uses pitted Nicoise. I like Nicoise olives fine, but meaty Greek olives are my favorites. I used some of both. And, I used our locally made Pure Luck goat feta. To serve the salad, the cucumbers and tomatoes were placed on a plate, the onions were set on top, olives were scattered about with the mint and basil, and feta was crumbled over everything. Last, the remaining liquid from the bowl with the onions was drizzled over the salad.
Taking care with each step of this salad made it wonderful. The service wasn’t nearly as good as what I remember when I ordered that Greek Salad in Palm Desert and the view from the dining table this time didn’t compare at all, but the flavors, textures, and freshness were just as good if not better. Next up from this book, I have to try a very similar salad that becomes a sandwich filling on thick, white bread. It even inspired me to bake the bread myself.
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