Greek salad is one of the classics of the salad genre. The combination of fresh ingredients is perfect for the palate.
I provided a basic recipe for Greek salad in an earlier column; but I’m revisiting the subject in this month’s column because I’ve been experimenting with various ways of slightly altering the basic recipe using other ingredients frequently used in Greek cuisine. Greek salad proves to be amazingly adaptable and versatile, and just as delicious as ever.
I won’t be prescribing ingredient proportions or directions for assembling the salad in this column. You can decide for yourself what sizes or shapes to cut the veggies and feta cheese in your choice of proportions, and how to display the finished product. Cooking is more fun when you can be creative!
Like many people, I gradually outgrew my liking for ketchup as the condiment of choice for hamburgers. Over the the years I tried various commercial products without much satisfaction until I discovered Willie’s Chili Style Sauce, or Willie’s Chili for short. Willie’s Chili was a product of the Strub’s pickle factory in Brantford, Ontario, until the small Canadian company folded a couple of years ago. For me anyway, Willie’s Chili was the perfect condiment not only for hamburgers, but also as a replacement for ketchup in other sandwiches.
I’ve been trying to replicate the taste of Willie’s Chili since we moved to Costa Rica, where it’s not available. The following recipe represents the closest approximation I’ve been able to come up with so far. Besides tasting pretty darn good, it has the advantage of being fairly simple to make.
