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Traditional Greek Salad
large ripe tomatoes
peeled and sliced
small Greek onions
or shallots, sliced
green or yellow bell peppers
cored, seeds removed, and sliced
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!
thick slice of sheep's milk Feta cheese
Fragrant dried oregano
or fresh oregano
Salt & pepper
Greek olive oil
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!
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.