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| Greek Salad |
Ingredients
2 cups vine-ripened tomatoes, hewn into rustic wedges
1 cup English cucumber, peeled into ribbons and carved into crescent moons
½ red onion, slivered into gossamer threads
¾ cup Kalamata olives, whole and midnight-hued
200g block of sheep’s milk feta, crowned atop like marble on the Parthenon
1 green bell pepper, sliced into emerald rings
A clutch of fresh oregano leaves, torn, not chopped
Pinch of sea-kissed salt and black pepper, freshly cracked
For the Dressing:
⅓ cup extra-virgin olive oil, liquid gold from ancient groves
1 tablespoon red wine vinegar, sharp as Spartan steel
1 teaspoon dried oregano, sun-cured and fragrant
A whisper of lemon juice squeezed from a golden orb
Optional: a flake of garlic, grated and ghostlike
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Method:
In a broad, earthen vessel or ceramic bowl, summon together the tomatoes, cucumber moons, ethereal onion, and emerald bell pepper. Let their hues paint a mosaic of Hellenic vitality.
Introduce the obsidian olives, their bitterness singing in counterpoint to the sweet tomato.
Gently anoint with the olive oil elixir, then infuse the blend with vinegar, lemon’s zestful whisper, and the dried herbs of the hilltops. Stir with reverence.
Like a relic upon an altar, place the slab of feta atop the produce—a monolith of cream and salt. Do not crumble it—let it reign whole.
Scatter fresh oregano and a trace of cracked pepper and sea crystals like sacred dust.
Epilogue:
Best served not chilled, but cool—like an Athenian twilight. Pair with warm, tearable sourdough or grilled pita shards. Sip alongside a dry white wine or anise-kissed ouzo, and you will taste time itself.
