Seeking raw simplicity… & rediscovering the Greek salad

Today, two little things made me feel true joy and
happiness, as if I could feel my whole being smiling: Pablo, bare feet, ate
grapes from a grapevine, and drank from a natural fresh water spring. And this, of all places, happened in Greece, a place with which I have a difficult family history. Yet could
happiness be that simple? Certainly seems naive from the outside. But my theory is that if the enjoyment of
simple things (one could also call them pure, or authentic things) is encoded
in our brain somewhere, even from very early childhood, or perhaps especially from very early childhood, it
remains an enjoyment we will be able to experience later in life. Or come back
to, if we steer away from it. I guess the same theory goes with getting baby to
taste simple / pure flavors when young, a simple single vegetable puree for
example. Hopefully simplicity and purity of flavor, and of experience, remain
in the brain as the reference, the
standard of authenticity other things in our life get judged by.

Speaking of simplicity, let me rewind a few days back. Here
we are, sitting by the port of the island
of Tinos, fresh (or not so fresh) of a
four hour ride from Athens’ port of Rafina.
I am so happy to be here. My sister has organized everything and it’s wonderful
to be led in complete trust and open-mindedness. I am ready to eat anything
she’ll order, sleep anywhere she chooses, see anything she recommends. It’s
going to be a wonderfully rich experience no matter what. We sit under
grapevines. As Pablo discovers life without the high chair, he can walk around
the table and be fed, as he checks in near my plate. I let it go, I’m too eager
to savor the moment. The waiter brings the much anticipated Greek salad…
Tomatoes, cucumber, pale green bell peppers, small red onions that look like
shallots, black olives, a thick slice of Feta cheese sprinkled with dried oregano,
with freshly pickled capers on top, and lots and lots of olive oil. Along comes a loaf of thick Greek country
bread.

 At home, we eat a “Greek salad” almost everyday, especially
in heirloom tomato season. I love Feta cheese. We basically throw together
tomatoes, cucumber, feta (I do get the blocks of sheep’s cheese feta), basil or
oregano if we bother to go pick it in the backyard, and (Greek) olive oil. But
it really pales in comparison with the authentic Greek salad we have enjoyed
here.

Like the white walls and blue shutters bursting out of the
arid landscape all over the Greek isles, every bite of this salad is a burst of
flavor. The Feta is strong and salty, the onions even seem crunchier, the
cucumber, juicier. The olive oil actually tastes of olives, and the capers… oh
the capers, they’re the sleepers. So strong in flavor, but complementing
perfectly the feta and tomatoes, they’re the perfect substitute for vinegar in this salad. I can honestly say I don’t intend to ever buy
capers in a jar in an American supermarket again. If only I can find a way to
grow the plant and pickle them myself. They’re that good… This salad is the
perfect combination of flavors and textures. Crunchy cucumber, peppers and
onions (but in different ways), soft tomatoes, crumbly feta. Salty, tart,
tangy, watery, sweet… You taste the sea, the sun, the salt in the air, the
wind, the heat. In short, you taste Greece.

Traditional Greek Salad

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Prep Time 15 mins

Course Salad

Servings 4

Ingredients

  

1x2x3x

• 5 large ripe tomatoes quartered
• 2 cucumbers peeled and sliced
• 2 small Greek onions or shallots, sliced
• 3 green or yellow bell peppers cored, seeds removed, and sliced
• 12 black kalamata olives (or any olive you like)
• Freshly pickled capers see if you can find them in a specialty grocery store or Greek shop, they're worth it!
• 1 thick slice of sheep’s milk Feta cheese
• Fragrant dried oregano or fresh oregano
• Salt & pepper
• Greek olive oil

Instructions

 

• Toss all the vegetables in a large salad bowl. Sprinkle some dried oregano on top of the slice of Feta and place on top of the salad.
• Pour a fair amount of olive oil, and sprinkle with salt and pepper to taste.
• Greek “paparra” tradition: Dip some country bread in the sauce directly in the bowl, it’s the best!

Notes

Age for babies: I started giving tomatoes and Feta to Pablo as finger foods between 8 and 10 months, raw cucumber and bell peppers a bit later, about 12 months, because they’re harder to chew.

DID YOU TRY THIS RECIPE?Mention @frenchfoodie or tag #frenchfoodiebaby!