Greek Salad

You can’t say I didn’t warn you: here it is! The new look of my blog finally sees the light of the day. I must have threatened with it about two years ago. I admit, there were phases in between where I didn’t think about my blog for several weeks or even months. I mentioned in my last post (sometime early last year) that we would relocate from Dubai to Berlin after 12 years. Well, that’s what we did. I will spare you the details. I guess it doesn’t take a lot to imagine that this was huge: logistically, culturally, meteorologically, linguistically, emotionally…

After seven months we have landed and established some sort of routine for all of us.

My running continued all the way, sometimes more, sometimes less. I have run a few races in Berlin and can proudly say that each time I made it onto the podium. Never was I close to my personal bests over the distance. I have not figured out yet why that is. First I had a suspicion that gravity is bigger in Germany. Then I thought I am not acclimatized to the weather. Most probably I didn’t realize how stressed out I have been with the move and the settling.

I am now training for Hamburg marathon in April. Only in the past few weeks have I seen an improvement in my running. Training paces have suddenly improved and I am capable of handling 70+k weekly mileage on top of a 40h work week, a long commute, and family commitments. I am into the third week of my 12 week training program. All is going well so far and I have set my eyes, yet again, to break 3:10. It must be possible. I have tried for so long. My blog has always been my journal for training updates. I hope that the new blog look and the training progress will inspire me to post more often.

My daughter saw me working on the blog yesterday and asked why I never make the recipes that I posted here. Ouch!! I work full time and have so much less time to cook and experiment with new recipes. This may take a little more routine and settling before I get back into the swing of things. Truth is I still have some old recipes and photos lying around. As these don’t really go past their expiry date, I hope they will get me through until I am ready to cook and photograph again.

By the way, it’s not entirely true that I do not make my recipes anymore. Some old classics are available in the kitchen right now: Vanilla Oatmeal Cookies, Gingerbread Cookies, Apple Walnut Cake with Dried Fruit, Hearty Vegetable Soup and Chicken Curry in a Hurry.

One of the old recipes that I dug out for you is a Greek Salad like we ate them on our holidays in Greece. I love the addition of capers and fresh dill – two little things that take the salad to a whole new culinary level. Bon appetit!

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GREEK SALAD

Print Recipe

2 cup purslane leaves

2 Lebanese cucumbers, halved lengthwise and then sliced

2 cups cherry tomatoes

2 green bell peppers, deseeded and sliced

1/2 red onion, finely sliced

1/2 cup whole Kalamata olives

4 tablespoons capers

2 tablespoons fresh dill, finely chopped

200g Feta cheese

1 teaspoon dried oregano

3 tablespoons olive oil

1 tablespoon red wine vinegar

coarse salt and freshly milled pepper to taste

Serves 4-6

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In a salad bowl, combine purslane leaves, cucumber, tomatoes, onion and bell peppers. Sprinkle over the capers and olives and finally the chopped dill.

Whisk olive oil and vinegar and season to taste with salt and pepper. Pour over the salad and toss.

Sprinkle dried oregano over Feta cheese, and place as a big piece on top of the salad. Alternatively, cut the Feta into cubes and sprinkle over the salad. Ready to serve.

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