From the “I can’t believe I haven’t posted this one before“ file, here’s a recipe that’s been part of our family food lexicon for over three decades now, and is still one of the all time favorites in our rotation, the Ogden Canyon Greek Salad.
My lovely wife and I first had this served to us by John B and his wife Naomi; he was one of my practice partners, mentors, and fly fishing compadres from way back in the day. We launched the first practice of its kind in Utah (SLC) together and spent many a long day grinding it out back then; he was a true gentleman, stunningly bright, and quick to laugh – if you ever find someone like that in your life, soak up everything you can from them…
John happened to live in a near idyllic setting along the Wasatch Front, a ways up Ogden Canyon, on a little level bench with a year round creek running though it. Like me, he was an avid woodworker and had one of the most amazing shops I’ve ever seen in a little barn outbuilding near their house.
I can see that first meal we shared up there like it was yesterday – grilled lamb kabobs and this Greek inspired salad, eaten on a little stone patio at the creeks edge. Damn, that was simply incredible.
As we come into prime time vegetable season, this salad calls for the best tomatoes and peppers you can find, a big handful of fresh, fragrant dill, along with some very good Kalamata olives and a fresh slab of tasty feta cheese. Try it as written before customizing too much, you’ll wonder where this one has been all your life…
5 medium-sized firm-ripe tomatoes, cut into wedges
5 garden cucumbers, peeled, cut into 1/4-inch slices
2 green bell peppers, trimmed, cut into 1/4-inch slices
2 red bell peppers, trimmed, cut into 1/4-inch slices
4-6 green onions with tops, chopped into 1/2-inch pieces
20-30 good Kalamata olives
6 anchovy fillets, drained, rinsed, chopped
1/2 lb good feta cheese, crumbled smallDressing
1/2 cup good olive oil
5 tbsp red wine vinegar
1/2 cup fresh dill, snipped (or more)
1 garlic clove, crushed
1 tsp fresh oregano
1/2 tsp good salt (or more)
1/2 tsp fresh ground pepper (or more)
Prep and combine the salad ingredients in a large bowl, adding the crumbled feta last. Toss to combine well.
In a small canning jar (or your favorite shaker) combine all the dressing ingredients and shake, shake, shake until emulsified. Pour over the salad, toss to evenly coat, and go to it. Best served pretty much immediately, though this one is great for 24 hours or more.
Enjoy.
