3.09.1976 – I landed at Athens’s airport – for a 3 months adventure in one of Europe’s most exciting cities …. Coming out that plane was like walking into a hot wall.. Even if the airport is just by the ocean – it was so hot – never felt anything like it – even the wind was hot.
My “boyfriend” from Monte-Carlo had moved back to Greece after the fall of the Junta in 1974 – and we kept contact through years – so he invited me to stay in his apartment in Athens while he was going away in business for 3 months to Bordeaux.
His apartment was in the fashionable “Kolonaki Sq” (at least in those days) – only 5 min walk to the Syntagma. We had a couple of days together and off he went to France leaving me to the wolfs *smile
During my whole stay – my breakfast every day was – coffee with milk, fresh squeezed 50/ 50 orange and grapefruit juice (tip from one of the waiters) plus a club sandwich and a platter with fresh fruit – at a café just of the Syntagma Square along Vassilissis Sofias Avenue – never knew the name of the café. Just went there every morning. Never had a Club Sandwich (probably the best sandwich in the world) before and never gave it a thought until – I came to America a year late. Same with my lunch, nearly every day – I had a Greek Salad for lunch – where ever I was I ordered a Greek salad. Horiatiki Salad, I think is what the natives call it. It’s very hard to beat a good Greek Salad. Have never returned to Athens …. but it’s on my “bucket list”.
A couple of years ago I came across a recipe from a Swedish TV chef, Fredrik Eriksson – we have them too – he made the salad warm. Just had to try it and it’s really – REALLY good. A lettuce free salad – so now I share it with you.
Warm Greek Salad, 4 portions
200 gr Feta cheese
4 ripe tomatoes
1 red onion
1 bunch fresh basil
100 ml Calamata olives
fresh ground black pepper & salt
1. Halve the cucumber lengthways and scrape out the pips. Cut the cucumber and the feta cheese in thick sticks.
2. Cut the tomatoes into rough pieces and roughly chop the basil
3. Put some olive oil into a sauté pan – and fry the cucumber on very low heat, 4-5 min
4. Add tomatoes, red onion and feta cheese – fry for 2-3 min more.
5. Turn down the chopped basil and olives – and serve. Seasoning with salt and fresh ground black pepper on top.
Photos provided by: Pepe Nilsson / greeceathensaegeaninfo.com / photocarsonline.com / panoramio.com