Coast Cooking

Coast Cooking: Try a Greek- or Mediterranean-inspired salad

By JULIAN BRUNT

Special to the Sun Herald

Greek- or Mediterranean-inspired salad.
Greek- or Mediterranean-inspired salad.

So here is the second installment on eating healthy. No, really, this isn't a joke.

I am just facing the reality of getting old and realizing it’s time to make some major life changes. By the way, I have now lost 12 pounds and am feeling great. I have a long way to go, but at least I am on the right path.

So here is a salad idea I stole from my friend, Chef Kristo of Sicilian II in Biloxi.

This is a Greek- or Mediterranean-inspired salad. It is simple, and delicious and not outrageously expensive.

Remember there are no hard and fast rules; a recipe is just a suggestion, so if there is something in this recipe you do not like, leave it out.

If there is something here you really love, add more.

GREEK SALAD

Assorted greens

Crumbled feta cheese

Ripe, fragrant tomatoes

Anchovies

Pepperoncini

Best quality olive oil

Balsamic vinegar

Make sure the tomatoes have a good tomato smell, if they do not smell good, they will not taste good. Dice the tomatoes and add to a large bowl that will hold all the greens. Use salt packed anchovies if you can find them, they are the best. Rinse them off, but remember these little babies are strong, use them sparingly. Add the peppers whole or stem and de-seed them, it's your choice. Add the feta and the greens, and give the salad a good toss. In a separate container, add olive oil, but remember olive oil has more calories than butter. Add just a teaspoon or so of balsamic vinegar and then give the mixture a good whisk. Taste and add more balsamic if it is needed. Pour gingerly over the salad, toss again and serve chilled.

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