The first places I visited outside of the US were Greece and Italy. I sold my beloved 1971 Volkswagen Bus (green and white 😍) and bought my plane tickets with the money.
I had the time of my life traveling and staying in hostels. My original plan was to work at a hostel on an island and chill for five weeks. We ended up staying for a couple weeks at Corfu, but then traveled on to southern Italy and eventually made our way back to Corfu.
While working at the hostel, I learned how to wash an outrageous amount of dishes very quickly, pluck a rooster, make Greek pancakes, serve wine, and make a killer Greek salad.
There were olives aplenty in Greece, and we used black olives for the salads, whole, not chopped, and it’s still the way I prefer my salads.
The hostel matriarch, Madalena, made her own feta cheese, and this time, I did as well. I cannot find feta unpackaged anywhere!
- 1 head of Romaine lettuce (I like the red)
- 1 can of olives (nope, not in bulk, but still recyclable)
- 1 cucumber
- 2 Roma tomatoes
- 1/3 – 1/2 red onion
- feta
I own a mandoline slicer, and this is one of the few recipes I feel require a type of tool like this, unless you have mad chopping skills.
Tear or chop the lettuce and place into a large bowl.
Slice the red onion very thinly, then cut into half moons.
Slice the cucumber slightly thicker than the onion, cut into half moons if you wish. I do sometimes.
Slice the tomatoes into thin slices. I use a vintage tomato slicer that makes the perfect size slices, and cut into half moons.
Place all the vegetables into the bowl.
Top with olives, feta, and then I always pour some olive brine over the top of the salad, and then it doesn’t need any sort of dressing.
Enjoy!
Peace and love,
Kristan
Suffused Supper 