Chopped Greek Salad

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It’s a little bit of a kitchen mystery.  Why does salad taste so good when it’s chopped?  The same ingredients just taste better when they are cut into little pieces rather than left in big chunks.  Maybe because there are more flavors in each bite?

In any case, this basic Greek salad tastes delicious and I’m certain it’s because the ingredients are cut into little pieces and tossed.  (Or maybe it’s the feta.  Feta is delicious.)

Since Matt was nice enough to go the grocery store today and fill our sad, empty fridge with a meat and produce party, I made this when I got home from work tonight.  I served it with a lamb chop for a complete dinner.

Are you baffled by any kitchen mysteries of your own? (Where do all the lids to my Tupperware go?  Why is the last bit of anything in a jar kind of gross?)  Please leave them in comments below so we can all ponder them.

Chopped Greek Salad

For dressing –

Red wine vinegar, 1 tablespoon

Olive oil, 2 tablespoons

Salt, ½ teaspoon

Oregano, 1 teaspoon

Garlic, 1 clove, chopped

For salad —

Spinach, 1 cup

Tomato, 2 medium

Green pepper, 1

Cucumber, 1

Red onion, 1/8 (about ¼ cup chopped)

Olives, 10

Feta cheese, 1 oz

  1. Whisk together all ingredients for dressing.
  2. Peel and remove seeds from cucumber.
  3. Chop all veggies coarsely.
  4. Toss veggies, cheese and dressing.
  5. Eat.

Serves 2.  Multiply to serve more.