What's For Dinner

I got a phone call from Nick today.  He was on Glastanbury Mountain on the Long Trail.  He had just come down from the fire tower that is on the top.  Good cell phone service!  He had hiked 10 miles and was going to hike 3 more.  He had hoped to hike 6 more, but hey, it's his first day and let's face it, the first day is gruelish! 
So, what's for dinner?  I decided a nice Greek Salad was just what I wanted.  I did add a fresh ear of corn.  You should eat as much fresh corn as you can when it is available, because it's only fresh for a short period of time.

Ingredients

• 3 vine ripe tomatoes, cut into chunks
• 1 red onion, thinly sliced
• 1/2 European seedless cucumber, cut into bite-size chunks
• 1 small red bell pepper, seeded and chunked
• 1 small green bell pepper, seeded and chunked
• 1 cubanelle pepper, seeded and chunked
• 1 cup Kalamata black olives
• Several sprigs fresh flat-leaf parsley, about 1/2 cup
• 2 (1/4 pound) slices imported Greek feta
• 1/4 cup (a couple of glugs) extra-virgin olive oil
• 3 tablespoons (3 splashes) red wine vinegar
• 1 teaspoon dried oregano, crushed in palm of your hand
• Coarse salt and black pepper

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve.

I'll keep you posted on Nick's where-abouts since some of you have asked me to do that.  I have to say that I so want to be on that trail with him.  I'm just glad that he wants to finish what he started several years ago.

Comments

[Terry]

That looks sooooo good.