We left behind the great blue heron ambling on our waterfront, searching for fish too slow for his quick beak, and arrived in beautiful Saronida. Today, after my daily yoga, I'm making a simple lunch with the fresh bounty of the Greek countryside.
Fresh zucchini with the blossom still fresh and attached were winking at me at the market. I bought a bunch, just enough for one meal for the two of us, and brought them home.
The Greek melons, full of perfume and juices, make a satisfying after dinner finish.
The preparation of the zucchini is simple. Trim the ends, leaving the flower intact. Place in boiling water and cook until a fork goes through without effort.
Cut some crusty bread.
Dress the zucchini with olive oil and lemon juice. Accompany with ripe tomatoes and fresh cucumbers.
And, of course, it's not a Greek meal until we add a slice of feta sprinkled with mountain oregano and drizzled with olive oil. As our first home meal of the season in Greece, it hit the spot!
Enjoy!
Maria
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