Last summer we went on vacation to Greece, to the island of Lesvos. We were prepared to taste amazing foods, local delicacies and great tasting salads. Our friends have told us enough stories about the Greek islands that we were rather excited to taste the cuisine. Honestly though, it was a bit of a letdown. The island seems to have gotten a bit ‘touristy’, and the food was usually bland. It wasn’t bad per se, it was just not very interesting. After two weeks eating all over the island, we did find a restaurant on the last day of our trip which was actually great, but that was the exception. Given the less-than-satisfying culinary experiences, we did find one simple dish we kept returning to; The greek salad. It is a salad with a simple dressing, topped with a gigantic block of feta cheese. We decided to combine this a little with the pan seared feta dish called saganaki. We roasted a slice of feta in the oven, and placed it on top of a simple salad on toast. The result was amazing, and here is the recipe.
- 1 slice of olive rosemary bread
- 1 slice of feta cheese
- 1 leaf of lettuce, 1 leaf of arugula (or use your favorite mix)
- 3 grape tomatoes
- smoked paprika
- 1 tbs tarragon salad dressing
- 6 chopped oregano leafs.
Salad: Cut the lettuce and arugula into smaller pieces and mix in the salad dressing.
Feta: Bake the feta in a 400 degree pre-heated oven for 10 minutes (until it slightly melts). It will run a little, so put the cheese in a tray that can hold the liquid.
Gently toast the bread until it’s warm throuhout, but not crunchy. Place the salad on the bread. Cerefully remove the feta from the oven with a spatula and lay it on top of the sandwich. Sprinkle with smoked paprika and finely chopped oregano leaves. Be sure to enjoy the food while it is hot.