Salad.
A summer without it would be very dull.
Tomatoes, cucumbers and peppers straight from the garden, olives -that came from our olive trees- preserved in bitter orange juice. Onion juice and bitter orange juice marinated fresh tuna. Boiled potatoes. Sea salt and ground pepper. Olive oil. Small barley rusks wet with fresh tomato juice and olive oil. Basil leaves.
Heaven…
ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ
History of Greek Food is a research-driven and narrative project
exploring food as a cultural phenomenon in the Greek world,
from antiquity to the present.
Contact at: mkavroulakis@gmail.com
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Αχ σιελόρροια…και φυλλαράκια ματζουράνας θα της πήγαιναν αντί του βασιλικού…ε και λίγη κεφαλογραβιέρα για ένα τόνο λιπαρής γλύκας στο στόμα, εν μέσω όξινης επίθεσης.
Δροσερή πρόταση!!!
olives cured in bitter orange juice sounds fantastic! Never heard of it before and now I need to do a bit of research and find out if it is done in Lebanon at all!
Γιώργο μου, η κεφαλογραβιέρα με τον μαρινάτο τόννο είναι ένας συνδιασμός που δε μου άρεσε ποτέ… γι’ αυτό και τον αποφεύγω. Οι πατάτες πάντως εξισορρόπησαν τις γεύσεις. Όμως όταν απουσιάζουν τα μαρινάτα ψάρια το τυρί- σκληρό ή μαλακό- επιβάλλεται. 🙂
Joumana, olives cured in bitter orange is a speciality of Crete and Chios. I am curius if it is done in another country!
My salads look so very dull in comparison to this . . . I must break away from the idea that a salad is simply a side component of a meal. This IS a meal!
Tracey, he,he… in Greece salad is served as a whole meal when the weather is hot.
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