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Greek Salad

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Greek Salad

By: Kathy J Ellis

This Greek Salad was a staple at Chico Cheese. Now, it’s a staple at my house, my ‘go-to’ salad. It’s very easy to make. Even though it could serve 4 to 6 people, I’ll eat it over three days. Or, I’ll cut the recipe in half and use the reserved halves of the pepper and cucumber for something else. When my garden is full I have this almost every night.

There are recipes I make the same way they were taught to me decades ago. Like my mom’s spaghetti sauce and her turkey dinner, a high school friend’s BBQ sauce, a roommate’s Lasagna, and this salad, a recipe taught to me 45 years ago by Chef Bill Wallace, my boss and teacher.

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When I was at Chico State University, trying to figure out what to do with my life, I worked at a small imported cheese and specialty foods deli, Chico Cheese and Charcuterie in Chico, California. The store was owned and operated by William Wallace and Thomas Taylor. Partners in business and life. I was their first employee, a knowledge I still hold dear to my heart.

Bill and I would cook three days a week in their beautiful Victorian and sell the food in the store the rest of the week. Tom was in charge of the store and Bill did the cooking. They were a great team and loved each other so much.

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Chico Cheese

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Chico the Dog

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My dog Chico (go figure), a 130 lb lab-mix was welcome in their home, just not in the kitchen, of course. So, Chico would sit at the kitchen door, and Bill and Tom would insist on giving him treats. He loved his uncles. They taught me about Classical music and opera. (Yeah, still not a fan of opera but adore classical music.) We talked about life, art, music, people and food. They gave me a Cuisinart food-mixer for Christmas the first year. To this day, the memory of that gift is one of my most cherished. They were dear friends and big role models.

I started creating dishes in elementary school. It wasn’t an activity my mom and I often shared. I would help out when she made our holiday dinners (She made the best turkey dinner), but she wasn’t a big cook overall. I just wanted to cook. As early as the age of seven, I remember watching the Galloping Gourmet and Julia Child, then pulling down the box of Bisquick and making something or an omelet or frittata.

My love of cooking continued through my teens, but when I was 20 and started working with Bill and Tom, is when I really learned!

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Oregano

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Mint

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Ingredients

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1 Cucumber
1 Green bell pepper
3 to 4 Tomatoes
1 Onion
1/2+ cup sliced Kalamata olives or any black olive
2 TBS Minced Fresh oregano
2 TBS Minced Fresh mint
1/2 cup Feta cheese broken into 1 inches pieces.
1/4 cup Red wine vinegar
3/4 cup +/- Olive oil
Salt
Fresh ground black pepper.

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Directions

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1. Peel and seed the cucumber and cut into 1/2 inch pieces.

2. Remove the seeds from the tomatoes and bell pepper and cut them into ½ inch pieces.

3. Peel the onion and cut into ½ inch pieces.

4. Slice the black olives.

5. Add all that to a bowl.

6. Make the vinaigrette by slowly whisking the oil into the vinegar. Add the herbs, salt and pepper. Adjust for taste.

7. Add enough dressing to the salad to coat everything. It’s good stored in the refridgerator for up to three days although I think it’s best on the first day.

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Kathy’s Farm

Contact Me

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