Our garden is getting closer to having ripe produce and I can't wait. The green tomatoes are just starting to turn red and yellow and the zuchinni is almost ready to harvest. I've been using a lot of basil from my plants and using some thyme as well.
We are looking forward to the Indianapolis Devour Downtown which is August 2-15! You can check out all the amazing restaurants that are participating - they have some delicious looking menus!
I'm going to give you a little preview of the August issue of Saveur and share this yummy Greek Salad. It was flavorful, fresh, colorful, and really tasty. I used less feta then the recipe suggested but put a little extra on the table to pass for those who wanted more. We really enjoyed this salad!
GREEK SALAD (Horiatiki) - Saveur, August 2010
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2 tbsp. roughly chopped fresh parsley, plus more for garnish
2 medium vine-ripened tomatoes, cut into 1 1⁄2" pieces
1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4" pieces
1⁄2 medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1⁄8 tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives
Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper. Serves 2