vegetarian kitchen: greek salad

Dearest ______,

Some of my friends find it ironic how someone who doesn’t eat meat still gets invited to barbecues.

It’s only natural because at barbecues, people are wont to expect sausages and steaks and skewered meats dripping with fat and oil, all happily roasting on a sputtering pit.

D’s popular Tiramisu (from Tiramisu Hero) and the hostess’ sweet strawberries.

Last Saturday found us in one such event, hosted by my ex-colleague and her hubby at their nice, quiet townhouse in the East.

As is the case when people are all ruddy with char- grilled goodness and the accompanying alcoholic beverage of choice (beer, white wine, and red wine for this occasion), it was an altogether enjoyable affair: from the candid- mouthed Equestrian in our midst, to the feminist idealist in our kind hostess, to Mark’s enduring insights into the architectural movements of each era (or the lack thereof in these woefully complacent times), to my ex- Senior’s adorable little sons, etc, etc.

1And now for the perpetual question I’m asked when I attend such parties: What do you bring to a barbecue?

Last Saturday, I brought a bottle of red wine and some home- made Greek Salad. For the Salad, these were the ingredients I used:

– Cucumber, sliced


– Tomatoes, cubed


– Green Bell Pepper (Capsicum), sliced

– Red Onion, thinly sliced


– Kalamata Olives


– Extra virgin Olive oil

– Feta Cheese


– Garlic, minced

– Lime, squeezed

– Salt and Pepper

– a variety of lettuce (while this isn’t in the authentic recipe, I opted to add some for more body)

Greek Salad is said to be best for barbecues (it balances off all the meat in your system). It’s best paired with light white wine.

My basic principle in salad- making?
“Toss until pretty.”

Et voila!




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