Haltickling
2nd Level Green Feather
- Joined
- Apr 3, 2001
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Okay, we've got a rather unusual heat wave here in South Germany now. Air conditioning is rather rare here (due to mostly old houses, and the small number of hot days). Nobody wants to sweat in the kitchen for too long, and refreshing meals are "in". This evening, I treated myself to a Greek specialty, and I'd like to share it with you (not much of a recipe, more an idea for what-the-heck-shall-I-eat-today):
Horiatiki (Farmers') Salad
Ingredients (for 1-2 persons):
2-3 sweet peppers in different colors (depending on size)
2 tomatoes
½ cucumber
1-2 onions
Greek or Turkish sheep-milk cheese
Olives
A handful of mild to medium-hot pickled chili peppers
Herbs (Oregano and/or Basilicum or thyme)
Olive Oil and vinegar
Cut the bell peppers, tomatoes, cucumber, and cheese to bite-sized chunks, the onions in rings. Prepare a vinaigrette to your taste (I take only the best olive oil, some red wine vinegar, a little hot mustard, various herbs, salt and pepper).
Add the olives, chilies, and the herbs, mix the ingredients thoroughly, and let the salad marinate in the fridge for about half an hour; then pour off most of the vinaigrette and serve. An easy-to-prepare, vitamin-rich, delightfully colorful summer dish. I recommend Greek Garlic-Pita or crusty French bread with it, and it goes excellently with any light red wine, a cold beer, or simply water.
A friendly hint from your experienced neighborhood cook: As uncooked vegetables take a while to get digested, you shouldn't eat this too late in the evening.
Horiatiki (Farmers') Salad
Ingredients (for 1-2 persons):
2-3 sweet peppers in different colors (depending on size)
2 tomatoes
½ cucumber
1-2 onions
Greek or Turkish sheep-milk cheese
Olives
A handful of mild to medium-hot pickled chili peppers
Herbs (Oregano and/or Basilicum or thyme)
Olive Oil and vinegar
Cut the bell peppers, tomatoes, cucumber, and cheese to bite-sized chunks, the onions in rings. Prepare a vinaigrette to your taste (I take only the best olive oil, some red wine vinegar, a little hot mustard, various herbs, salt and pepper).
Add the olives, chilies, and the herbs, mix the ingredients thoroughly, and let the salad marinate in the fridge for about half an hour; then pour off most of the vinaigrette and serve. An easy-to-prepare, vitamin-rich, delightfully colorful summer dish. I recommend Greek Garlic-Pita or crusty French bread with it, and it goes excellently with any light red wine, a cold beer, or simply water.
A friendly hint from your experienced neighborhood cook: As uncooked vegetables take a while to get digested, you shouldn't eat this too late in the evening.
