I just watched this lovely New York Times video about Sandor Katz, Author of The Art of Fermentation. It is such a beautiful video, inspiring, insightful and artistic. I love fermentation. It is a fascinating process, it depends so much on the environment, it is a product of time, season and place. It is a skill I am happy to pass on to my daughter who eats sauerkraut with gusto. It is really a simple thing you can do to improve your health and tune in with your surroundings. Here’s the video if you’d like to watch. Enjoy!
It’s summer; we want fast, simple, delicious meals. Produce is at its peak in flavor and quality. Let’s not over think things. Simple salads like this one are loved by one and all.
Whenever I do a BBQ, I like to have a fresh, crunchy, tasty salad to cool things off and counter balance the heat and flame-charred grilled veggies. The possibilities are endless! You can add spices or different herbs that complement the meal. But two ingredients I always know will please the crowd are feta cheese and kalamata olives. So when cooking for new friends and guests, those are my go-to ingredients.
This is a simplified version of my Greek quinoa salad, which is nearly a meal in itself.
1 English cucumber
1 pint grape tomatoes
1/4 cup finely chopped red onion
1/4 cup sliced kalamata olives
100 grams feta cheese, crumbled
1/4 cup minced fresh flat leaf parsley
Chop up everything as you see fit. Stir it up and serve. Enjoy!
P.S. This is my 100th post! Please help me celebrate by sharing this recipe with a friend. Much love and thank you for reading!