Thursday, May 28, 2009

If I wasn't Italian, I would probably want to be Greek...

Over the years, I have found that Italians and Greeks seem to share the same extreme passion for food. Although each have their specific specialties, there are so many similarities between the two cuisines and if you love one, you most likely love the other. My love for Greek and Greek- inspired food might stem from growing up in Northville, Michigan, often making trips to Detroit's historic Greektown. (side note: my two favorite lovebirds, my parents, not only spent many romantic dates in Greektown but the church they said their "I Dos" is located in Greektown as well! It's probably safe to say that the magic of what is now the Nido family started with a little Greek spice!)

Thanks to my favorite Charlotte restaurant, Ilios Noche, I fell in love with their Greek Country Salad. Simple ingredients with more than a simple flavor. Its a perfect component to any meal, especially in the summer when tomatoes and cucumbers can be found fresh in one's garden. I made my own little version inspired by Ilios and it was divine. Ashley and I enjoyed this last night with our turkey burgers and moroccon cous cous. Such a healthy little meal (with our gorgeous new center piece and table runner courtesy of Pier 1!)

Greek Salad...

Kalamata Olives
Red Onion
Feta Cheese
Sea Salt/Kosher Salt
Fresh Cracked Pepper
Olive Oil
Red Wine Vinegar

Cut the tomato and cucumber in large chunks, sliver the red onions and tear kalamata olives in half. Toss in as much feta as desired. Sprinkle with cracked pepper, salt and oregano then drizzle olive oil and red wine vinegar. Mix up all of the Greek goodness and let it marinate in the fridge slightly before eating.

After doing some research, it appears as though making Greek Salad like this is the tradional method used in most areas of Greece. If you want to jazz it up and add some lean protein to make the salad more of a complete meal on its own, grilled chicken is an excellent addition.