Originally, Scott and I wanted to go to Greece for our honeymoon. But after weighing the pros and cons (read: the million hour flight to get there and both of us needing to get back to work) we decided to stay a bit more local to the US. Don’t get me wrong, our honeymoon was ridiculously amazing, but I’m hoping we can still get to Greece someday.
The food, the people, the architecture, the beautiful beaches and especially all that delicious food, really draws me to Greece. I especially love that they have such amazing food that is still healthy. Fresh seafood and veggies, delicious local cheeses, amazing wines and everything is cooked in Greek olive oil. I can’t wait to get there someday.
In the meantime, I’ll have to settle for making Greek recipes. I came across some real Greek feta, from Greece, with Greek writing on it and all and had to have it. It turned into this salad that I’m now in love with.
- 1 large cucumber, chopped
- 1/2 green onion, diced
- 1/2 red onion, diced
- 1 garlic clove, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta
- 1/2 tsp oregano (found here)
- 1 tsp dill (found here)
- salt and pepper to taste
- Greek olive oil to pour overtop (like this)
- Combine all ingredients in a big bowl.
- Stir it all together until combines.
- Stores well in the fridge.