BonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 3 days agoGood morning, please have a thought you probably never had before.lemmy.worldimagemessage-square209fedilinkarrow-up1776arrow-down121
arrow-up1755arrow-down1imageGood morning, please have a thought you probably never had before.lemmy.worldBonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 3 days agomessage-square209fedilink
minus-square9point6@lemmy.worldlinkfedilinkEnglisharrow-up2·2 days agoA quick Google has reminded me I’m specifically thinking of a Cretan greek salad: https://hungryhappens.net/dakos-salata-cretan-salad/
minus-squarehansolo@lemmy.todaylinkfedilinkEnglisharrow-up1·2 days agoOK, yeah, I’m doing northern mainland Greek salad: tomatoes, cukes, cheese, olives. And onions.
minus-square9point6@lemmy.worldlinkfedilinkEnglisharrow-up1·2 days agoLegitimately recommend giving the Cretan version a go, it’s the perfection of the dish IMO Though sadly unless you’re actually having it somewhere in the Mediterranean, the tomatoes just don’t hit the same
minus-squarehansolo@lemmy.todaylinkfedilinkEnglisharrow-up2·edit-22 days agoOh for sure. It looks like a variation on the Tuscan panzanella salad. I think I might like the Creatan version better. https://eatingarounditaly.com/authentic-panzanella-recipe/ And yeah, garden full of tomatoes right now, and a gallon of fancy olive oil. I’m good to go.
A quick Google has reminded me I’m specifically thinking of a Cretan greek salad: https://hungryhappens.net/dakos-salata-cretan-salad/
OK, yeah, I’m doing northern mainland Greek salad: tomatoes, cukes, cheese, olives. And onions.
Legitimately recommend giving the Cretan version a go, it’s the perfection of the dish IMO
Though sadly unless you’re actually having it somewhere in the Mediterranean, the tomatoes just don’t hit the same
Oh for sure. It looks like a variation on the Tuscan panzanella salad. I think I might like the Creatan version better.
https://eatingarounditaly.com/authentic-panzanella-recipe/
And yeah, garden full of tomatoes right now, and a gallon of fancy olive oil. I’m good to go.