As summer gets closer and closer, my mind is turning toward fresh salads so for our #DoodlewashDinner tonight, I’m bringing this Greek salad. Though here in the States, any salad with olives added is called a Greek salad, this is the traditional version with no lettuce or other leafy greens. Though many variations exist, this one has been made with fresh tomato, cucumber, olive oil, Kalamata olives, red onions, and feta. That last ingredient brings all the magic to this little dish and is one of my favorite types of cheese.
Actually, adding cheese to lots of things can turn the mundane into the magical. As a kid, it seemed like cheese was always yellow, some version of cheddar or individually wrapped slices of American Cheese. Those slices were strange little flaccid things that had a sheen to them similar to rubber. Technically, these can’t be called cheese because less than 51% of the stuff is actually cheese. It’s legally a Pasteurized Processed Cheese Product which just sounds gross and is one of the main reasons I’ve never had one again as an adult who reads labels.
Feta, on the other hand, is a true white cheese made from sheep’s milk, or from a mixture of sheep and goat’s milk. In order to be called “Feta” the cheese must be produced in Greece, similar to the rules for Champagne. People have enjoyed it for ages as it’s one of the world’s oldest cheeses (Homer writes about it in his epic, the Odyssey). I’ll add some crumbled feta to my salad pretty much any chance I get as I find it really addictive. So as summer approaches, I’m getting excited for all of the delicious salads in my future. But my heart will always favor the one drenched in that magical feta.
You’re all invited to a Doodlewash Dinner Party during the month of May! Just tag your food or drink image #doodlewashdinner and I’ll feature you and your culinary creations in a delicious Doodlewash Gallery at the end of the month!