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06.20.2005

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summer sides by Yee-Fan Sun | 1 2
continued from page 1

greek salad
A refreshingly light, crunchy salad that's chock full o' flavor. You can serve it on shredded romaine lettuce if you want to further fill it out, but I prefer this version.  

ingredients
1/2 English cucumber, or about 8" of cucumber (I like the English cukes best, as they have fewer seeds than regular American-style ones)
1 cup feta (about 4 oz.)
1 heaping cup of cherry tomatoes
1/2 bell pepper, diced
1/3 cup red onion, sliced
1/4 cup kalamata olives
generous sprinkle of dried oregano or marjoram
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
salt and pepper to taste

serves 4 as a side dish

1 Chop the cucumber, pepper and feta into ¼" dice and halve the cherry tomatoes. Slice the red onion as thinly as possible. Pit each olive by placing it on the cutting board. Take a chef's knife and place the flat side of the knife against the olive. Press down firmly, and roll it around; this should loosen the pit so you can easily remove it. Once you've pitted the olives, roughly chop (into thirds or quarters).
2 Toss all the veggies into a bowl, and add the oil and vinegar. Sprinkle some oregano over it all (for those who need measurements, start with a ¼ teaspoon or so) and mix it up. Taste and add salt, pepper and more oregano as necessary.

herbed potato salad
Truth be told, my favorite potato salad is a traditional mayo-based one. But for the many folks out there who can't stand the white stuff, here's a tasty, tangy, hold-the-mayo potato salad.

ingredients
1½ lbs. waxy potatoes
2 Tbsp. red wine vinegar
1 tsp. wholegrain Dijon mustard
3 Tbsp. olive oil
1 Tbsp. fresh chives or scallions
1 Tbsp. fresh parsley
1 Tbsp. fresh basil
salt and pepper

serves 4

1 Wash and scrub the potatoes, then cut them into bite-size chunks (you can peel if you like, but I never bother). Pop them in a pot, and add water to cover. Sprinkle in a good amount of salt, and bring to a boil. Cook for about 10-15 minutes, depending upon how big you've chunked your potatoes; test after 10 minutes. The potatoes should be firm but completely cooked through when done; drain in a colander and set aside.
2 Meanwhile, chop up the herbs and mix up the dressing ingredients in a bowl. Toss with the potatoes, and add salt and pepper to taste. Let the whole mixture sit for at least an hour or so for the flavors to meld.

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or check out the recipe index!

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