I’m spending a rare, quiet Sunday at home, allowing myself the luxury of not working. We started the morning with freshly baked croissants and then headed to Ekoplaza, my neighborhood organic supermarket (PS: Not sponspored). I’ve written about my love for organic food many times on this blog, for example here, so let it suffice to say once again that organic eating feels right for my family and we find the food much tastier, Not to mention that it’s also a pleasure to shop at Ekoplaza.
During our shop, we discussed what to have for lunch, and quickly decided on a Greek salad. Crisp, seasonal flavors and fresh as can be! Everyone has their version of this classic summer salad. The following recipe is the one I like most. Enjoy!
Greek Salad
Serves 3
- 1 tbsp red wine vinegar
- 3 tbsps peppery olive oil
- 1 tsp dried oregano
- 1/4 tsp dried garlic
- fleur de sel
- freshly cracked pepper
- a few handfuls of mixed salad leaves
- 1/2 red onion, thinly sliced
- 4-5 radishes, thinly sliced
- 1/4 cucumber, deseeded and thinly sliced
- 3 tomatoes, cut into eighths
- 100g mixed olives (I used green and kalamata)
- 50g feta cheese, crumbled
- microgreens
Make the vinaigrette by whisking the red wine vinegar, olive oil, oregano, garlic and salt and pepper to taste. Divide the salad leaves over three plates. Top with red onion, radishes and cucumber. Spoon half of the vinaigrette over the salad. Place the tomatoes around the salad. Top the salad with the olives and feta and drizzle with the rest of the vinaigrette. Sprinkle with the microgreens and serve with a cool rosé.