Hello, young Padawan
It’s all in the title, but we’ll elaborate anyway. When the temperatures make you feel like someone in the neighborhood forgot to turn off their oven, when the hot air outside seems hotter than your body air when every inch of exposed skin screams burns, we are at the time I like the least, the middle of summer. The one where you sweat in civilian clothes, the one where everything runs, your ice cream cone like your mascara, the one where having your hair down makes you feel like you’re wearing a 40-thread cashmere scarf in a sauna, in short, I don’t like summer. Still, since there’s something for everyone, and I know that this season suits many Padawans, I’m happy for you. And skiing is in 15 weeks — sarcastic note from the editor, completely assumed, lol.
However, in this summer stickiness, there is still one thing I like, along with not having to put the duvet in its cover anymore: Hellenic cuisine in general and Greek salad in particular. I could only live on that, my drug in times of heatwave. I got this recipe from a friend whose mother is from Crete, which I have adapted to my jam over the years, so let’s say we are on a friendship and a Hellenic-French recipe.
Make way for freshness in this sticky world, and here we go.
Sophia’s Mom’s Greek Salad, à la Chill.
For 4 servings
1 cucumber
2 green peppers
2 nice ripe ancient variety tomatoes (or 3 smaller ones)
2 handfuls of cherry tomatoes (about twenty)
1/2 bunch of basil
A dozen mint leaves
1 jar of Greek black olives
1 packet of Feta
2 handfuls of pine nuts
Your best olive oil*, organic — or if possible, Demeter**.
An old balsamic vinegar from Modena
Salt, Madagascar pepper
Recipe
Prepare a large salad bowl.
Wash the cucumber, tomatoes, peppers, basil, and mint leaves. Peel the cucumber.
Now, let’s show some culinary finesse. Cut all the vegetables into small cubes of equal size, namely the cucumbers, tomatoes and peppers, previously deseeded. Cut the feta into cubes of similar size, ensuring each piece is a perfect bite. Pour everything into the salad bowl.
Thinly slice the mint and basil leaves. Cut the cherry tomatoes in half and place them in the salad bowl with the chopped herbs.
Add the olives and pine nuts previously roasted to bring out the flavors. Salt and pepper, and stir with the most extraordinary delicacy.
Store in the refrigerator.
Presentation
Pour a few spoonfuls of this sumptuous Greek salad with a thousand flavors into your most beautiful soup plates. Optionally, add a small whole leaf of basil or mint for decoration. Place the salad bowl with the rest of the salad in the center of the table, because I tell you, everyone will help themselves to seconds.
Encourage your guests to personalize their salad with the perfect balance of oil and vinegar, fostering a sense of community and shared experience.
With this marvel, I recommend a light, fragrant red wine that does not overdo the alcohol because, I remind you, it is a hot summer. For my part, it will be a cute Burgundy or a lovely Beaujolais of at least three or four years.
Foodies or athletes will complement it with a nice barbecued white meat, a nice white fish, or an excellent Nordic bread with natural sourdough from your favorite baker (these are the bread with a nice dark brown inside. If you can’t find any, a good rye bread will do the trick, ed).
Presenting this refreshing summer recipe, a breeze to prepare and a delight to savor, a perfect antidote to the summer heat. It exudes a vacation vibe, transporting you to a beachside paradise, even if you’re miles away.
Have a great summer, dear Padawan, and see you next Friday. 🍅
* I get mine here. This pure olive oil from small producers in Portugal has a lot of taste and a powerful fragrance, so a little goes a long way. Do not cook it; it is an outrage! Keep it cool, away from light.
** I will soon discuss the different labels, organic, Demeter, etc., on this blog, but if your curiosity does not allow you to wait, I invite you to click here, here, here, or there.
