What with daughter's piano lesson, there was no time to cook what I had planned, but I threw together a yummy Greek salad (minus the lettuce): a couple of big tomatoes, a cucumber, a piece of sweet onion, some Kalamata olives, and most of a block of feta cheese, dressed with olive oil, lemon juice, oregano, fresh mint, salt and pepper. No one ate it but me! (There were leftovers for husband, fish sticks for son, and daughter was full after the corn on the cob we had first.)
Good tomato trick: after you cut up a tomato for a salad, salt it lightly and let it sit a few minutes. Then drain off the juice that has accumulated (some may want to drink it, though I've never tried this myself). Not only does the tomato give off less juice in the salad, but the flavor is intensified.
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