Greek Tomato Salad
Close your eyes and picture this…poached chicken breast, roasted cauliflower, mashed potatoes…got it? Appetizing? Not really…look again, it’s an all white meal.
Our pupils dilate when we see someone we love. It’s a physiological, uncontrollable response. Do we have the same response with food? I think so.We experience food with all of our senses and our eyes give us the first “taste” of the meal to come.
I’ve fallen in love with a beautiful plate even before I’ve ever tasted the dish. The colors pop and you can tell the cook loves what he or she does.
I’ve had that “all white” dish before and it doesn’t taste as good, even though those components would taste fine on their own.
When I’m planning my meals, I make an effort to balance my colors. “Eat the color wheel!”, nutritionists tell us. Maybe it’s nature’s way of telling us to eat what we should?
I had a over-abundance of tomatoes between the vines at my house and those that grow in my kinder “garden”. I guess I might be a one trick pony when it comes to dressings…I pretty much stick to the olive oil-lemon juice-garlic trio.
This was much the same, but I added the Papa Christo’s Greek seasoning from the Opa! post.
Greek Tomato Salad
4 or 5 tomatoes, quartered
1 each yellow and orange bell pepper, chopped
2 cucumbers, peeled, seeded and chopped
1/2 purple onion, chopped
kalamata olives
1/2 cup of crumbled feta cheese
Chiffonade of basil*
1or 2 cloves of garlic, minced
kosher salt and pepper
Greek seasoning
juice of one lemon
olive oil
Oops! I really didn’t really measure the olive oil or the feta on this one. You can wing this one, really! I just cut up a bunch of veggies and tossed them with the feta, lemon juice, olive oil and seasonings…Taste…add more of what you want! Opa!
*For more on the term “Chiffonade” click here to go to, “Tomato, Tomahto, Let’s Call The Whole Thing Off!”
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