Greek salad is one of those of dishes about which it seems there’s nothing left to learn. The cucumber-tomato-red onion combo is so common, even my regular ol' grocery store usually has a big bowl of it swimming in dressing in the deli department. While it's not exclusively Greek and appears in multiple countries across the Middle East and Mediterranean, the variations are usually minor, some include olives, feta cheese, red bell peppers, even a little romaine, maybe a little parsley, usually with a lemon or red wine vinaigrette. Eat one, and you’ve eaten them all, right?
In the summer, Greek salad is a default around here, beating out even basic green. So for
all those reasons, I was ready to skip right over the recipe for
Spiced Chickpeas with Fresh Vegetables in
Jerusalem. How could it possibly be anything special? Don’t make that mistake.
, but he hit it on the head for Jerusalem
,too. It’s the twists that set these recipes apart. And it's never more true than with Naama’s Fattoush, the marquee recipe for this month's salad theme for Tasting Jerusalem.
a couple of months ago, I expected organized chaos a la Giada de Laurentiis’ signing. I rolled in about 30 minutes before it was slated to start and Tom was already there. No need to pre-purchase a book, get in line outside and have a handler scribble your name on a post-it for the inscription. I walked right up, got a book (one for me, and one for my mom), had a chance to have a little chat with Tom and then was on my merry way for the rest of my Costco shop.
, the photos are gorgeous. It would be easy to let it just be a lookbook. But you'd be missing out. To get us cooking, not just looking, Beth of