I am passionate about goat cheese. All types - hard, soft, brined. That makes Greece an ideal culinary destination for me. But long before I actually visited Greece I lived in Vancouver, where there is a large Greek community. I became addicted to this salad.
I prefer goat to sheep feta and many people in Israel prefer bulgarit (bulgarian soft feta). Any way you wish to make it, it is still delicious and to this day, one of our favorites. And always looks beautiful in a bowl!
I prefer goat to sheep feta and many people in Israel prefer bulgarit (bulgarian soft feta). Any way you wish to make it, it is still delicious and to this day, one of our favorites. And always look beautiful in a bowl!
BT's Greek Salad (for Moira N.)
Ingredients:
3 large vine ripened tomatoes (equivalent volume of cherry tomatoes)
4 cubanelle peppers (pick all colors)
1 red onion
2 large Israeli (sometimes called Persian) cucumbers
1/3 pound (150 grams) feta
1 tablespoon dried Greek oregano
2 tablespoons olive oil
3-4 sprigs fresh parsley - chopped
1 lemon
10 kalamata olive
salt
Directions:
Chop all vegetables in large cubes
Crumble feta over the salad
Add oregano
Add olives
Dress with olive oil and juice of lemon
Sprinkle with salt
Toss and serve
Enjoy! !בתיאבון
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