Monday, 27 October 2014

Big Greek Salad

This is a post in great haste, as actual Real Live People are doing the cooking-for-one menu week plan and need their recipe instructions! I'll replace it with a more photogenic post next time I make a Greek salad.

A big salad can last three days - four if you push it - if you treat it right. That's brilliant because for two or three days lunch is just whipping out Here's One I Made Earlier! This is how to treat it right:

  • DON'T dress the salad! Only dress each portion as you eat it. (For this one, just slop over some olive oil and balsamic vinegar)
  • Keep it sealed, in the fridge. I work from home so it lives in an appropriate sized clip-lock tupperware. If you're taking it to work, you can pop it in smaller tupperwares, or in jars with lids.
  • If you're fussy about salad juice - tomato and cucumber are the wettest ingredients. If you can't bear a bit of salad juice collecting on the third day, store these separately and drain & add them each day. Personally, I'm not fussed and that just sounds like too much schlepp. That said, cherry tomatoes are handy because you don't have to cut them, so they don't let out moisture.

Big Greek Salad ingredients

  •  lettuce (half an iceberg or one romaine or two baby gems - lettuce of your choice, we're cooking not cheffing) chopped or torn as you will - some find large pieces aesthetically pleasing, I want them to fit on a spoon so I can read while I eat lunch
  • 3 tomatoes, chopped into about eighths or as you will, or the equivalent in baby tomatoes
  • 1/2 cucumber, chopped roughly into chunks that please you
  • 1 jar of black pitted olives (that's 350g in bringe, 160g without)
  • 1 pack of feta (200g) chopped into cubes

Mix all these in a large and lovely bowl, SORTED. Put it in tupperware / jars in the fridge, for Lunches Future, where you can thank Self Past. Dress each bowlful / jarful when you're ready to eat it - I pour over some olive oil and splash a bit of balsamic vinegar into it, because that is JOY.

Alas, this post is tragically photo-free, because of all the many, many, many Greek salads I've made, it appears I haven't thought to photograph any. So you will just have to imagine its beauty for now - the glistening black olives, the crumbly white feta, the pale green of lettuce and dark green of cucumber, the buoyant red of the tomatoes, the golden trickle of olive oil and dark splashes of balsamic... And then when you make it, TAKE A PHOTOGRAPH!

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