Sometimes in my struggle to get Rose to eat food that isn’t complete junk, I forget that she loves Greek salad. Recently, we’ve been all about feta, romaine and olives.
This is a great salad to make in bulk, so long as you don’t dress it, a big salad can last for a few dinners.
All you need is some nice romaine lettuce (chopped up), decent tomatoes (campari tend to be reliable), cukes, Kalamata olives (pitted – do yourself a favor), some great feta (french and bulgarian are my personal faves) and fresh oregano leaves.
The fresh oregano leaves really make the dish, just wash them and throw them right in there with the romaine. We don’t add raw onions or anchovies, but that doesn’t mean you shouldn’t.
For dressing, make (or open a bottle of) your favorite vinaigrette. If you use some of the brine from the feta, it adds a nice salty flavor and takes down the tang of the vinegar in the dressing. Don’t forget to serve it on the side if you want to stretch your salad for a few days.
Now go, eat!
And then insisted we tape the box back up. Thanks for the help little guy.
I’ve been making lentils cooked like risotto lately and they’re really good. You can eat them on their own or combine them with salad stuff (like roasted beets, goat cheese and arugula) and a simple vinaigrette for a complete meal.
It was a what’s-in-the-fridge kind of meal, cheese ravioli is a freezer staple for us. The sauce was just the juice from a can of plum tomatoes simmered with half a stick of butter. That’s right.
