I have been dealing with a migraine since Saturday, thus explaining my absence. I’m extremely fortunate that migraines are a once-a-year thing for me; if you are someone who gets them more frequently, my heart goes out to you. These things are really not fun. Does anyone have any tips or tricks to mitigate them? I’ve tried cold compresses, Excedrin migraine, caffeine, and the doctor gave me Vicodin, which I hate because it knocks me out and leaves me quite unproductive.
Anyways, let’s chat Greek food for a minute! I used to detest it. My first introduction was a long time ago – it was my sister’s birthday and she picked a Greek restaurant to celebrate. I thought the place smelled like vinegar, and what on earth were those nasty-looking grape leaf things?? Oh and they had octopus on the menu – who would eat that???
Fast forward ten-plus years, and my views on Greek food have undergone a complete 180 degree reversal. I love it, I can’t get enough of it, and actually eating Greek food in Greece is high on my bucket list. There’s a lovely Greek restaurant in my neighborhood, and I’m close to being on a first-name basis with the wait staff, we go there so often. And yes, grilled octopus is now one of my faves!
Greek salads are now one of my favorite dishes on earth. I think I could eat one once a week and not tire of them. They are usually served in restaurants as a side dish or as the starter to a meal, but I added protein in the form of chickpeas and made it a main dish. It was awesome; so healthy and happy! Or at least that’s how it made me feel…
Source: adapted from Moosewood Restaurant Simple Suppers
3 tbs red wine vinegar
½ tsp kosher salt
½ tsp dried oregano
Pinch of black pepper
1/3 cup extra virgin olive oil
4 cups sliced romaine lettuce
1 Kirby cucumber, chopped bite-size chunks
2 plum tomatoes, cut into wedges
About 16 kalamata olives, pitted
½ cup crumbled feta cheese
1 (15 oz.) can of chickpeas, drained and rinsed
Whisk together the vinegar, salt, oregano, and black pepper in a small bowl. While whisking, stream in the olive oil slowly and whisk until the mixture is emulsified. Set aside while you make the salad.
Fill a serving bowl with the romaine. Arrange the cucumbers, tomatoes, and olives on top. Pour the dressing over all. Add the feta and chickpeas. Toss to combine. Serve immediately.