Fainting | 1grilled feta greek salad - 2 styles

I fainted two times in my life.
For some reason I can relate both stories to food.
But then again, I could probably relate almost every story to food.

styling A - In a jar!

Anyhow.
Because I don't want to bore you too much I will tell only one of those stories today.
The first time I fainted was about 8 years ago on a mountainbike trip with my former classmates.

Suddenly, I was lying on the ground. The midst of the forest with 20 curious heads above me. 'Eva, are you ok? Eva, do you know who I am? Eva, ...'

It was the most scary feeling ever; I didn't remember a thing!
I didn't know where I was.
I didn't know what day it was.
I didn't even know what month it was.

The panic was just setting in when one of my classmates reminded me; 'Eva, your mother made you a salad for lunch. It's in your lunchbox, don't you remember?'

On that moment, everything came back.
I remembered daring my classmates; the first one down the hill would be the winner!
I remembered going reeaallyy fast!
I remembered kicking everybody's ass.
I remembered how my head landed first...

That night, I went home. My mother picked me up. I had one broken leg and a mild concussion.
But I still could enjoy her memorable salad.
True story.

Styling B - On a serving plate!

If you're still with me; I want to share with you one easy salad recipe - 2 styles.

Grilled feta Greek salad
I adapted this recipe from my favorite cookbook: Donna Hay - Fresh, fast, simple

cucumber

1/2 cucumber
1 big vine-ripened tomato
1/2 red onion, thinly sliced in rings
150 g pitted mixed/black olives
hanfull mint-leaves
handfull parsley leaves
200 g firm feta cheese (thickly sliced)
olive oil


Honey dressing
2 TBSP red wine vinegar
2 TBSP olive oil
1 TBSP honey





Styling A: In a jar.
one: slice the cucumber lengthwice very thinly; use a mandolin. Divide it between 2 clean jars (cf picture above)
two: cut the tomato in halve, remove the pits and juices and cut it into small cubes. Divide the cubes of tomato between the jars.
three: place the thin slices of onion above the tomato.
four: Brush the feta with oil. Heat a non-stick frying pan over high heat. Cook the feta for 2 minutes each side or until golden. Place on top of the salad.
five: finish each jar off with the mint and parsley leaves and some nice looking olives.

Styling B: On a plate
one: slice the cucumber lenghtwise in half. Then halve it again.
two: cut the tomato in 4 thick slices.
three: divide the cucumber, tomato, onion, olives, parsley and mint between the two serving plates.
four: Brush the feta with oil. Heat a non-stick frying pan over high heat. Cook the feta for 2 minutes each side or until golden. Place on top of the salad.

To make the dressing:
Whisk together the vinegar, olive oil and honey. Season with salt and pepper.




Music to pair with: devotchka - such a lovely thing

And you; did you once faint? Which food will you even remember when your brain is busy shutting down?

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