Crystal clear waters giving way to white sandy beaches, vibrant colors filling my lens and our Captain and Master Chef, Iakis, grilling on the back of his 20 metre boat... Such are the memories I took with me from our day on the Nautilus as we cruised the shores of Corfu, Greece (Click here for a recap of our day in Corfu).
|Corfu, Greece - 2012|
I've not thought to post it in the past as it's something I just toss together, but over the last few weeks I've had friends and my mom request a formal recipe for this fabulous Greek creation. Fresh ingredients can make or break the salad, but beyond that you can adjust the ingredient measurements to suit your taste. Love cucumber? Add a little extra. Not an onion fan? Leave it out all together!
As we enter this spring season our markets are beginning to bring fresh produce and this salad just might become a regular in your kitchen too.
California Greek Salad
With a squeeze of lemon followed by a drizzle of luscious olive oil, this salad shines brightly. Use ripe, red tomatoes if possible. Enjoy!
2 Persian cucumbers, chopped
1 cup chickpeas (if canned, drained and rinsed)
1/2 cup tomatoes
1 slice sweet onion, chopped
1 avocado, peeled, seeded and chopped
juice of 1/2 lemon (1-2 Tbs)
1/4 tsp dried oregano
salt and pepper to taste
Add the cucumbers, chickpeas, tomatoes, onion and avocado to a medium sized bowl and give a stir to combine.
Squeeze lemon over the vegetables and then drizzle with desired amount of olive oil (we use about 1 Tbs... but use more if desired). Sprinkle with the oregano and stir to combine. Chill for about 20 minutes to let flavors meld, then serve or save for later.
Liv Life Note: This salad transports well and is good the next day.