It was an early fall day in Saronida. The clouds framed the sky and there was electricity in the air.
And yet, as dramatic as that was, I still had to figure out what we were going to have for lunch!
I rummaged through my fridge and pulled out an assortment of things. Each of them separately would not make a meal, but, I knew that if I put them together we would lunch in happiness!
I arrayed the steamed greens on one side of the platter. Then, I placed the steamed zucchini next to it. With the chopped arugula they made the first layer on my platter.
I sautéed in olive oil the zucchini blossoms I had removed from the tiny zucchinis.
I then proceeded to build my salad from the ground up one layer at a time.
I added the chopped cucumbers, the beautiful sliced tomatoes, the chopped red pepper.
As a last layer I added the blossom flowers and a quartered boiled egg. Add some fresh pepper and drizzle with a dressing of mustard, olive oil and vinegar.
Voila! You have a magnificent salad that hits all the high spots. Of course, you must accompany it with some Greek beer and bread!
Enjoy!
Maria
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