A change from the usual Greek salad. This is similar but more filling. We had the salad as an accompaniment to baked fish.
The fish were baked in olive oil, lemon juice, oregano, with a little garlic for about 20 minutes.
First boil two or three potatoes, whole, in their skins. They need about 20 minutes, depending on the size. I turn the heat off after 15 minutes and leave them in the pot of hot water for another 15. They are cooked through but still firm.
Peel the potatoes and cut them into chunks.
Add lots of sliced onion, a handful of capers.
Some fresh or dried oregano
Chopped tomatoes and cucumber.
Half a dozen olives
Pour over some olive oil and a squirt of vinegar.
Toss it all together
Because fish should always be eaten with some sort of greens I boiled these long thin green beans, added a little olive oil and vinegar and we ate this 'greek bean salad' as well.
Hmm, looks so delicious., and I just bet that fish was fresh from the sea !
ReplyDeleteWe're landlocked here in Tennessee, so fresh fish is a rarity, unless frozen first.
Love green beans, I'm cooking mine today, to serve with meatloaf.
Have a lovely week !
~Jo
They were fresh from the sea, caught the day before by our fisherman and grandchildren. Very quickly cooked and simply
DeleteEvery thing looks so good, i wish we had fresh fish here but we don't.
ReplyDeleteFrozen fish is easier. No scales and guts to clean !
DeleteIt's still very cold here
ReplyDeleteCan't wait for warmer weather so we can have salads and fish and BBQs
It won't be long now for Barbie's!
ReplyDeleteDays are getting shorter here and slightly cooler. Great for BBQs. No scorching heat and less of a fire hazard
I've been making a Spanish Salad that I found in a Rick Stein book. Cooked and sliced potatoes with a can of good quality tuna in olive oil over the top, plus a splash of vinegar. Ridiculously simple, and delicious.
ReplyDeleteIf I'm making it for myself I love the cold potatoes with tuna. I really must get a Rick stein cookbook!
ReplyDelete