Aegean Summer Herb Salad
My baby brother is getting married in a few days as I write this. His fiancee is from the Aegean (Ege) Sea region of Turkey and a total delight. She’s also a whiz in the kitchen. She and her lovely family introduced me to some regional dishes that are perfect for summer – cleansing, refreshing, easy, and delicious.
We had this salad with our typical Mediterranean breakfast, actually: olives, fresh bread (gluten-free corn bread for me), tomatos, cucumbers, home-made apricot jam, fresh figs and other fruit, hard-boiled eggs, and tea.
This salad is my current favorite. I could have it every day if there weren’t so many other flavors distracting me these days!
Aegean Summer Herb Salad
Serves 3 people or 1 really hungry person
1/2 – 3/4 large bunch fresh parsley leaves, picked off the stems (I prefer flat leaf Italian – ehem, Turkish – parsley)
1 small bunch fresh dill, picked off the stems
1 medium bunch fresh mint leaves, picked off the stems
1/2 TBS Extra Virgin olive oil
3-5 TBS crumbled feta / ricotta / or other lightly salted white cheese
That’s it. Chop the herbs lightly, or not. Toss all the ingredients. You’re done.
The texture is rougher than other salads, but trust me – it’s addictive.
There are no seasonings. Enjoy the simple, natural bite and sweetness of these herbs alone. You may find it bland at first, but give your tastebuds a chance to adjust. Buy the best quality ingredients you can find – fresh, local, organic, seasonal – and you’ll notice the difference in flavor. Better yet – grow your own summer herbs!
This salad is a fantastic source of antioxidants, chlorophyll, healing herbs, vitamins, minerals. Note: It is relatively high in oxalic acid.
Enjoy!
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