Zwilling J.A. Henckels Greek Salad

Greek Salad
Ingredients:
1 cucumber
150 grams feta
20 Kalamata olives
1 onion (sweet)
3 tablespoons pine nuts
15 sprigs of parsley (flat leaf)
6 sprigs thyme
4 tomatoes (ripe)

Method
1. Heat a dry frying pan over high heat and roast the pine nuts lightly. Remove from the pan when done and leave to cool.
2. Cut the tomatoes in eight wedges each. Set aside in a small bowl.
3. Cut the cucumber lengthwise in half and then in diagonal slices of about ½ cm. Set aside in a small bowl.
4. Wash and dry the thyme and parsley carefully, remove and discard the stalks and chop the leaves. Reserve some leaves of each herb for decoration. Set aside in a small bowl.
5. Cut the onion in half slices as thinly as possible. Set aside in a small bowl.
6. Dice the feta with the cheese knife (½ x ½ x ½ cm). Set aside in a small bowl.
7. Mix all vegetables and herbs, the olives and the nuts in a large bowl with a spoon.
8. Add some salt and pepper to the dressing and taste to verify the seasoning. Be careful with salt because feta tends to be salty.
9. To serve, put two tablespoons of salad in each serving bowl.
10. Put some feta on top of each salad and sprinkle a teaspoon of dressing over it.
11. Decorate with some herb leaves and serve with a small fork.

Greek Dressing
Ingredients:
1 clove of garlic
1 tablespoons olive oil (extra virgin)
1 pinch pepper
1 teaspoon red wine vinegar
1 pinch salt

Method
To make the dressing chop the garlic finely or use the garlic press. Whisk the garlic with the olive oil and vinegar in a bowl.

Featured at: Uptown Art Fair 2010