During a month long holiday to Greece in 2000 I fell in love with Greek food. Souvlaki, moussaka, spanakopita, dolmades, and baklava, what could be better?
But a colorful salad for dinner on a bitterly cold winter day in Wisconsin feels nutritious, simple and delicious and causes me to reminisce about being in Greece sitting at an outdoor table at a taverna in the mountains.
I was there in June and it was terribly hot, so a Greek salad, also known as horiatiki, was a refreshing part of any meal. All the fresh ingredients were like eating summer in a bowl.
Cherry tomatoes are the best tasting that is available this time of year, and I love those mini, cucumbers that are in the stores right now. I also added green and red bell peppers, and a bit of onion.
The dressing is made of olive oil, wine vinegar, salt, pepper and some garlic.
Olives and feta cheese are two of my favorite foods anytime! Add in a few veggies and it's a perfect meal.
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