Spring is by far my favourite time here in Greece. I know I have probably said that a thousand times but it is true. Something truly special happens when the weather turns and you get the crossover of winter to spring. The best way to see this or even better to taste it, is at the local market. There is a period of about a month when you get winter cabbages and citrus alongside strawberries, fresh artichokes and basil. During this time I experience culinary euphoria. Here’s a salad recipe that makes to most of this season’s fresh ingredients.
What you need:
- 1 butter lettuce
- 1 bunch of fresh basil
- 1 bunch of rocket (arugula)
- 250-500g ripe cherry tomatoes (your choice on quantity)
- 1 red pepper
- 250g mozzarella (not the stuff you get in a block, but the type packed in water)
- 1 handful of dry rye rusks (or croutons)
- 1tbsp roasted sesame seeds
- Juice of one lemon
- Salt and black pepper to taste
- Olive oil
How it’s done:
- Rip up the butter lettuce, basil, and the rocket.
- Cut the tomatoes in half.
- Thinly slice the pepper.
- Toast the sesame seeds.
- Rip up the mozzarella to desired size.
- Break up the rusks to desired size.
- In a serving bowl combine all the ingredients.
- Add the lemon juice and enough olive oil to evenly coat everything.
- Add salt and pepper to taste.
- Serve with a nice loaf of fresh bread to mop up all the juices. Enjoy!