Fruit Salad Of The Ancient Greeks Recipes

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

Steps:

• Cut the melon in half and remove the flesh carefully so as to leave the rind intact allowing it to be used as a pair of bowls.
• Cut the removed melon flesh into 1-inch pieces.
• In a large bowl mix the fruit and the almonds. Divide the mixture between the two melon rinds.
• In a small pan mix the honey and wine (or grape juice) and heat over a low flame stirring until the honey is dissolved.
• Pour the honeyed wine over the fruit in the two melon halves.
• Refrigerate the whole for about an hour prior to serving.

Steps:

• In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.