I think my kitchen seasons could be divided into just two seasons: soup season and salad season. I’d have to say that salad season is our kitchen is from about April-October and soup season, November-March.
This is not to say that I don’t prepare salads in December or share a soup in the summer, but all-in-all, you can break down the style of cooking based on my salad and soup calendar.
I love soup season. The warmth created by simmering soup in the kitchen is sublime. It touches my soul and nutures my spirit. But oh, salad season is upon us and I am thrilled. The fresh flavors! The warm weather! Nature comes alive again after a somewhat bleak winter.
I realized we were entering salad season recently when I did a quick salad for lunch of things I had on hand in the kitchen: sliced beets, grapefruit segments, fresh basil leaves and feta cheese, all with a drizzle of balsamic vinegar. Oh my, it was good, and a reminder of the wonderful fresh produce that begins arriving on my back porch through our CSA next month. Life is good.
This is a quick and easy salad dressing that has a bit of a Greek profile to it. It tastes great on a big Greek Salad of greens, olives, tomatoes, red onions, cubed feta, cucumber and pickled peppers. But it also serves up well with salads of any sort. Sort of a pinch hitter of salad dressings.
Try it, I think it will become a regular for you too.
Greek Salad Dressing
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
pinch of dried oregano
¼ teaspoon garlic powder
½ teaspoon sugar
¼ teaspoon salt
pinch of pepper
1/3 cup olive oil
Combine the lemon juice, vinegar, and spices together in a jar with a firm fitting lid.
Shake well, and then add the olive oil and shake again. Taste, salt or pepper to taste.
Makes just over a 1/2 cup dressing.
Will keep in an airtight container for a week to two weeks.