Sunday, May 1, 2011

Light quick greek meal

Saturday last week was even better than Friday, clear blue skies with a fresh breeze.  So when a friend asked if we wanted to go sailing I jumped at the invitation.  It was the first day out with the boat for the season so there was a little deck swabbing and the sails had to be brought out of storage. But we were under sail about lunch time.

It was beautiful, it was one of those quintessential Vancouver days, we could have driven up to Whistler and gone skiing, or stay in the city, enjoy the spring day and go sailing.  We embraced the Spring whilst my friends daughter squeezed one more day of winter out on the ski slopes. Nancy said "you should post a picture of the sailing people will think you live a great life." to which I replied "I do live a great life."

Getting the sails up for the first time this season

We sailed around the bay for a couple of hours had some snacks, a glass of white wine (or beer) and soaked up the sun. We looked forward to the coming spring and upcoming travels, all in all a great day.

By the time we returned it was getting close to dinner time and we felt like something light and summery in keeping with the day, but did not want to spend much time preparing food.  We decided on Greek so Dave was sent out for chicken tenders and we put together a greek salad.

Greek salad
4 lebanese cucumbers (or one english)
4 medium tomatoes
1/2 red onion
1 green pepper
1/2 cup of feta cheese
1/4 cup pitted black olives


1/4 cup of olive oil
Juice of one lemon
2 tablespoons of cider vinegar (or white wine vinegar)
Hand full of fresh chopped herbs (basil, mint an parsley)
Salt and pepper

Chop all the vegetables in to equal size pieces and toss together with the dressing, and serve.

Dave arrived back with the chicken so we tossed it in lemon juice olive oil and the same fresh herbs that went into the salad and salt and pepper.

Marinating chicken
As is often the case when I am cooking there was not a long time to marinade just about an hour, though longer would have been preferable.  We threaded these onto skewers and barbecued on the top rack of the barbecue, or you could use indirect heat.  (turn the heat on one side of the barbecue and put the chicken on the other) this takes a little longer but helps with flare ups and charring of the bamboo skewers.

These do not take long and you have to be careful not to overcook as they can be very dry otherwise.  I mixed together some plain yogurt, grated cucumber and smashed garlic as a quick ztatziki and we were done.

With some crusty bread (pita would have been good) it made a nice light meal perfect for a day that held all the promise of summer in it.

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