On a less soppy note I made a seriously yummy tomato and cucumber salad the other night. It was very Greece inspired. Masses of olive oil (sadly Italian not lovely salty dark Greek olive oil) masses of thyme and just the right amount of salt. The smell of the thyme sent me right back to my September on Crete and to the first night I was there, I had a very similar salad, to accompany my 'small fried fishes' I do love Greek food. I miss it actually. The food. not the time I was there. Not that the time I was there wasn't lovely. It's just the food (and weather) I miss at the moment. Anyway, I was at Lovely Scottish Man's house and forgot to take a picture of the salad before eating it (I had had a fair amount of vin rouge by that point as well) so any way, to make this salad you need half a cucumber, 2 big tomatoes a really good glug or two of olive oil, fresh thyme, about a small handful, and some sea salt to add to your taste (I feel able to add salt to things as I don't eat processed food and am in full control of my salt intake).So you need to plan a bit ahead with this salad as it tastes better the longer you let the flavours mix together. All you have to do is mix all the ingredients together and leave it to get all delicious. I served it with pork kebabs and green beans dressed in olive oil, lemon and salt. It was delicious!
Here's a picture of the original tomato and cucumber salad. Sorry the photo's not focused on the salad. The meal would have definitely worked with Createan wine (lovely wine that's a bit like sherry and ever so alcoholic) but we had a seriously yummy rijoca instead.
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