Monday, June 13, 2011

Greek Salad

I love eating out. I think that is the absolute single reason I do not end up losing any of the weight that I have gained over the last many years. And going out of town for me is reason enough to pig out. It is a standing joke amongst my friends that I am food obsessed. If I am visiting a new place, I love to research the restaurants there, food specialities there.. Now for the record, that's not the only thing I research. I also look up sightseeing, transportation but checking out food is of paramount importance. Nothing wrong, is there? No wonder I have a food blog...

On a visit to Bangalore, I was determined to eat at Sunny's. Hadn't eaten there for a couple of years. So like a stuck record, I kept repeating Sunnys, Sunnys. Finally out of sheer frustration, my family said okay. Then realised that the restaurant was on the opposite side of the street where we were staying. How fortuitous was that?
When there, my niece ordered a Greek Salad. Tasted divine. Fresh, crunchy with a sweetish tangy dressing. It was outstanding.

This is an attempt to replicate that. A greek salad is a rough country salad.


1 Red Capsicum
1 Yellow Capsicum
1 Green Capsicum
1 Cucumber
1 Small Onion
10 Cherry Tomatoes
10-15 Olives
200 grams Feta Cheese
1 Head Iceberg Lettuce


1 Lemon, juiced
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Powdered Sugar
1 Clove Garlic, minced
1/2 teaspoon Dried Oregano
Salt and Pepper to taste


Place all the dressing ingredients in a small screw top bottle and shake well. Keep aside till ready to serve.

Slice the onions finely.

Cut the capsicums into 1" bits.

Wash the lettuce carefully and tear into bite sized pieces.

Slice the cucumber into half moons.

Use the cherry tomoatoes whole or cut them in half. If you cannot source them, use regular tomatoes with each tomato cut into 8 pieces.

Cut the Feta into 1" cubes. (You can use Paneer instead as Feta is an acquired taste).

Assemble in a bowl.

When ready to serve, pour the dressing over and toss well.


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