Friday, July 18, 2014

RECIPE: Feta Oregano Salad

Difficulty level: Easy

8 ounces feta cheese, rinsed and pat dry (I like French Feta)

8 ounces pitted Kalamata olives, rinsed and pat dry

1/3 cup fresh oregano leaves

2 lemons

scant 1/4 cup / 50 ml extra virgin olive oil

lots of freshly ground black pepper

to serve: toasted pita, crackers, lentils, pasta, just about anything!

Cut the feta into small cubes. Wipe the knife clean between cuts for easier slicing. Arrange in a bowl or on a platter with the olives and oregano leaves. Take the lemons, zest one of them, then peel the other, and thinly slice the peel into pretty wisps - be sure to trim any pith from the peel. Sprinkle the lemon across the platter before drizzling with the olive oil and finishing with lots of freshly ground pepper, and a squeeze of lemon juice.

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