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Oregano: Three Spring salads
Oregano: Three Spring salads
If we had to summarize the essence of Greek springtime cooking, here’s what would be our Mantra: produce that is as fresh as it gets, better green than ripe. Maximum 5 ingredients. Cook based on what you find, not what you have in mind. And never spend more than half an hour in the making. Below are a few simple Salad ideas to get you there.
Greek Salad first. Crumble and Toss!
To us, a salad that has tomatoes, Feta cheese, and oregano is a Greek Salad. One can add olives, onions, green peppers, capers, or cucumbers. A few generous glugs of EVOO are a must. But it all comes down to one rule: you cannot call it a Greek Salad if it doesn’t have tomatoes, Feta and Oregano.
When using our Greek Oregano as a salad seasoning, it is important to press and crumble the herb with your fingers as you toss it. By doing the crushing on the spot, you release the herb’s essential oils and will get more aroma with less product ;-)
Make a quick Lemon dressing for your steamed or boiled veggies.
You might have heard that lemon is the number one source of tartness in Greek cooking, used even more than vinegar. There’s a classic way to dress boiled greens such as courgettes, green beans, or chicory, which are at their best during Spring and early Summer.
You’ll need a small lemon, 3-4 tbsp olive oil, and some oregano. In a small bowl, whisk everything together with a spoon for a few seconds, and pour over the steaming greens. Add salt to taste, only at the end. Turn this Salad into a quick meal by adding some ricotta on the side. If you don’t enjoy cheese, cured mackerel is a great alternative.
As a piece of generic advice, oregano pairs better with foods with a natural sweetness.
A mix of fresh and dried Herbs.
In this fresh and dried green Salad, everything needs to be chopped into small pieces to eat comfortably with just a fork, but not tabbouleh-sized small.
Make a dry seasoning with Oregano, Marjoram, Thyme, and crushed Fennel Seeds, about 1/2 tsp each, and set aside. Pick at least three types of leafy salad greens and fresh herbs, such as arugula, romaine, and dill or parsley, one bunch each. Add three crispy spring onions, both the white and green parts, thinly sliced. Feel free to add or replace ingredients based on your taste and local availability: you can replace the rocket with julienned radishes or the Romain with French lettuce.
Place everything in a large bowl. Before serving, season with the dried herbs, some salt, some freshly squeezed lemon, and a few generous glugs of extra virgin olive oil. Mix well and enjoy.
