Tuesday, October 03, 2006

Back from Greece!

And here's a little salad to prove I had a marvelous time!
Compiled with cherry tomatoes cut in half, fresh basil leaves and purslane plucked from the garden. The tomatoes were also picked from a nearby garden by a very good neighbour who loves to share the wealth, thank goodness for us. The best tomatoes I have ever had! The cherry tomatoes were of a sort that is native in Santorini.
Added to the salad was a cheese which defies description: also made by our neighbour, this was a sweet, saltless goat's milk cheese, which I diced, floured and lightly fried (we were advised that this was the best way to enjoy this particular nameless cheese). I think it was a fun addition, sort of made the whole salad look like it's enriched with cheese croutons.
The salad was properly tossed by hand and adding olive oil, vinegar, salt and a touch of freshly ground pepper. I can smell the basil reading this! Or maybe it's because of the basil seeds resting on my desk, waiting fofr the right opportunity for planting to come along.
Great starter salad!


At Friday, November 03, 2006 6:19:00 PM, Anonymous timelas said...

did you deep fry the cheese? or just use a skillet? It seems slightly tedious with the latter method, but wasn't sure if a deep fryer wouldn't turn it into a mess.

At Friday, November 03, 2006 6:44:00 PM, Blogger Katerina said...

Nah, just made on a skillet with a drizzle of olive oil. It doesn't take long to soften it up.

At Monday, November 20, 2006 2:00:00 PM, Blogger paati said...

your colourful salad reminds me of summer!:)

At Sunday, January 14, 2007 12:56:00 AM, Blogger caminante said...

This guy who told you about frying the cheese, is a fraud! I don't think that this is Greek cooking, but that is irrelevant.

In Greece we use feta instead of cheese, with some oil on it, it tastes great. Usually very salty (depends on the type of feta) but it's great.

It is good also to just use tomato, cucumber, and onion. With olive oil of course (thats mandatory!) Try a little pepper also or some cheese that you think is good for the salad(but not fried) Through in some olives.

If you boil potato (and eggs if you want), and put it also inside the salad it makes a full course.

Greetings from Greece!

At Sunday, January 14, 2007 9:50:00 PM, Blogger Katerina said...

Thanks for the tips, greetings from Sweden my darling, but I am 100% greek myself, so I have an inkling about greek cooking too;)

At Monday, January 15, 2007 2:52:00 AM, Blogger caminante said...

Geia sou patrida!

Apologies for the greek kitchen lesson :-)

check out www.hungry.gr and www.gourmed.gr for some cool recipes

Have fun !

At Monday, February 26, 2007 11:23:00 AM, Anonymous Anonymous said...

Why did you stop with the excellent postings? I always enjoy reading them and love to get tips on this and that in the kitchen. Please keep posting!

At Monday, February 26, 2007 11:43:00 AM, Blogger Katerina said...

Thanks sweets! I know, it's been bad of me! But I have had some seriously busy months since then, and I have also been blogging a bit in greek, staying in touch with the language and all that, so there has literally not been much time over... But I really should get back to it, even if it's not on a very regular basis. Thanks again!

At Monday, April 30, 2007 2:37:00 PM, Blogger Raghu Ram Prasad said...

Hoooo i noted dodwn your SALAD thanks its good for health

At Tuesday, August 14, 2007 1:08:00 AM, Blogger david santos said...

I come to congratulate you with your work, very good, and to desire good vacations to you

At Thursday, September 27, 2007 4:33:00 PM, Blogger Pedro J. Baena Luna said...

heii your pics are very original.. greetings

At Wednesday, April 16, 2008 1:32:00 PM, Anonymous Anonymous said...


At Wednesday, April 16, 2008 1:34:00 PM, Anonymous Anonymous said...


At Wednesday, April 30, 2008 10:47:00 PM, Blogger Jessy and her dog Winnie said...

Looks deliciou, and really colorful!

At Tuesday, March 24, 2009 7:11:00 PM, Blogger Ron said...

my dear Ninafood!


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