I have been working up a theme for Monday night suppers with Phenom and The Other Husband. (You do know I have another husband, right? The Other Husband, or TOH, is an old friend who works locally and lives far off. Generally, on Monday nights, TOH spends the night at our house.) The theme is "international foods." We do chinese (thank you Asian grocery for opening recently) or japanese-ish or middle eastern . . . you name it. Tonight, it was Greekish.
I love Greek salad. It is amazingly easy to make.
a packet of cherry or grape tomatoes
cucumber (peeled, seeded)
1/2 a red onion or a bunch of green onions (smallish bits)
a yellow or orange sweet pepper
one bunch of flat leaf parsley
Add in a can of drained chick peas.
Mix a dressing of the juice from a lemon, a garlic clove finely minced or grated, about 1/2 tsp salt, about 1/2 tsp dried oregano (I have lots from my garden), and enough olive oil to make it roughly 2/3 olive oil and 1/3 lemon juice, etc. Shake up and pour about 1/2 over the chopped veg and save the rest.
Chop up some romaine lettuce, in a bowl, toss a handful of the romaine, a couple good serving spoons of the chopped veg, and a drizzle of the remaining dressing. Top with crumbled feta and add some olives on the side.
This is really good with grilled chicken and pitas. I always make enough to take extra for lunch in the office. Monkeys really like Greek Salad.