Mediterranean flavors are among my most favorite. The bright, fresh wholesomeness of them make me daydream of sitting on a verandah in Greece, with a slight breeze blowing, and filling my gaze with the blue of the ocean.
This Greek Chop Salad is just perfect for a summer lunch alongside a whole-grain crusty bread, and it is fabulous accompanied by a grilled pork chop, lamb chop, or chicken breast, seasoned with olive oil and lemon juice, then sprinkled with oregano, ground coriander, salt, and pepper. This was our meal last Friday evening.
Look for the most flavorful vegetables possible: tomatoes from the garden, green and yellow peppers, red onion, cucumber and dice them all the same size ... bite-size, if you please, but I opt for a smaller dice. Add in some capers and kalamata olives, olive oil and vinegar, and crumble in some feta cheese. I was fortunate to have recently found a local creamery that sells it ... it is the way to go, I tell ya! And buy whole pieces of feta to crumble yourself. The taste is better, for sure. Apart from the chopping, the salad comes together quickly.