This is a quick post since last weekend’s Grilled Peach Salad was a hit. I want to show you how I made this simple layered Greek Salad. Now is the time with summer tomatoes so good! It looks impressive due to the presentation…but it’s easy.
My Favorite Essential Knife
First, let me show you our favorite chopping knife. It’s the one I use every night while the others sit in the drawer. It’s not cheap (on sale now though) but will last a lifetime with sharpening. I notice it’s my husband’s favorite, too, and he’s a great cook.
Simple Layered Greek Salad With Feta Triangles
- 2 large tomatoes chopped
- 1 red onion thinly sliced
- 1 half hothouse cucumber sliced diagonally
- 1 orange pepper thinly sliced
- 1 red pepper thinly sliced
- 1/2 cup pitted Greek olives
- 4 tbsp capers
- 2 tbsp herbs de Provence
- 1/2 container block feta in brine like from Trader Joes
- sea salt to taste
- 4 tbsp chopped parsley and or dill or microgreens
- 4 tbsp Greek olive oil extra virgin, to drizzle
1. distribute the chopped tomatoes on each plate.
2. layer red onion, then cucumbers, then peppers on each plate.
3. sprinkle vegetables with sea salt.
4. lean one to two feta triangles against the vegetable stack
Sprinkle with herbs de Provence, olives, capers, herbs. Drizzle with extra virgin olive oil (the better quality the better!).
Some days are foggy/cool in the summer in San Francisco…
Chief doesn’t mind. But I like when the fog burns off and we have lovely views while doing errands around town.
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This week I will be showing you little updates to our traditional dining room to keep it fresh and not boring. And I hope you didn’t miss the six easy ways used to spruce up your living room. These battery-operated candles will take us nicely into Fall.
Howard and I are celebrating our 34th wedding anniversary today. Best decision I EVER made! Have a great weekend.