Same, same, but different...

I'm always happily reminded when traveling to South America or Europe, how simple good food is.  In North America, food is so over-thought, over-processed, and all around, over-messed-with.

There is a definite theme with the next few posts.  Please indulge me.

They say that no two Greek salads are the same.  As far as I can tell, this is true.  The magic lies in the fact that they all have basically the same ingredients:  tomatoes, cucumbers, green peppers, red onion, olives, feta, olive oil and dried herbs.  I prefer the taste of Greek olive oil.  The primary herb here is oregano.  And even though all the dining tables in Greece are adorned with basil plants much more fruitful and beautiful than I manage to grow, fresh basil is not really used in many dishes.

Today I used 1 cucumber, 2 medium tomatoes, 1/2 green pepper, ~1 oz. feta, a few paper thin slices of red onion, 10 - 15 kalamata olives, a tablespoon of olive oil, a shake of oregano, salt & pepper.