Monday, May 13, 2013

Betty Bossi's Salat Zorba (Greek Salad)

This Betty Bossi's salad is one that my family ate often when I was a kid. The page in my mom's cookbook is proof of that, with splatter marks and a slight tear in the page (keep in mind that this book is older than me). The Betty Bossi recipe doesn't use lettuce in this salad and suggests that you can use a twig of fresh tarragon instead of the oregano. I've grown up with the oregano variation since oregano grows year round in my mom's herb garden.

This salad is simple, but delicious. If you need to prepare it ahead of time, make the dressing and store it in an individual container so the salad does not get soggy. This salad make a great main course for night your want a light dinner. Serve with some olive bread or dinner rolls and your meal is complete.

Recipe from Betty Bossi's Kochen für Gäste

1 hothouse cucumber or 5 small Persian cucumbers, peeled and seeded and coarsely chopped (if using Persian cucumbers, you won't need to seed them)
2 tomatoes, coarsely chopped
1 red or yellow bell pepper, coarsely chopped
1 small head of Romaine lettuce, washed and chopped
6 ounces (170 grams) feta cheese, cut into 1/4" cubes
1/3 cup pitted Kalamata olives
1/2 a large red onion, finely chopped
2 tablespoons red wine vinegar
3 to 4 tablespoons olive oil
2 to 3 garlic cloves, minced
1 teaspoon chopped fresh oregano
Salt and pepper, to season

Add the first 7 ingredients to you're serving bowl. In a smaller bowl, mix together the vinegar, oil, garlic, oregano, salt, and pepper. Pour the dressing over the salad and toss.

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