Aegean Summer Herb Salad

My baby brother is getting married in a few days as I write this. His fiancee is from the Aegean (Ege) Sea region of Turkey and a total delight. She’s also a whiz in the kitchen. She and her lovely family introduced me to some regional dishes that are perfect for summer – cleansing, refreshing, easy, and delicious.

We had this salad with our typical Mediterranean breakfast, actually: olives, fresh bread (gluten-free corn bread for me), tomatos, cucumbers, home-made apricot jam, fresh figs and other fruit, hard-boiled eggs, and tea.

This salad is my current favorite. I could have it every day if there weren’t so many other flavors distracting me these days!

Aegean Summer Herb Salad

Serves 3 people or 1 really hungry person

1/2 – 3/4 large bunch fresh parsley leaves, picked off the stems (I prefer flat leaf Italian – ehem, Turkish – parsley)

1 small bunch fresh dill, picked off the stems

1 medium bunch fresh mint leaves, picked off the stems

1/2 TBS Extra Virgin olive oil

3-5 TBS crumbled feta / ricotta / or other lightly salted white cheese

That’s it. Chop the herbs lightly, or not. Toss all the ingredients. You’re done.

The texture is rougher than other salads, but trust me – it’s addictive.

There are no seasonings. Enjoy the simple, natural bite and sweetness of these herbs alone. You may find it bland at first, but give your tastebuds a chance to adjust. Buy the best quality ingredients you can find – fresh, local, organic, seasonal – and you’ll notice the difference in flavor. Better yet – grow your own summer herbs!

This salad is a fantastic source of antioxidants, chlorophyll, healing herbs, vitamins, minerals. Note: It is relatively high in oxalic acid.

Enjoy!

If you share this recipe, please include this blurb with it:

This recipe shared with you courtesy of Simla Somturk Wickless and Delicious Health, Inc., a health, nutrition, and lifestyle consultancy. Find us at www.enjoydelicioushealth.com or www.delicioushealthblog.com. Have a deliciously  healthy day!