Scholarhio Restaurant, Athens
Ever since we had lunch at Scholarhio Restaurant, I have been remembering the wonderful meal we had there. Of course the location had something to do with it. The restaurant is in the Plaka at the foot of the Acropolis and we sat on the balcony at a charming table for two. The owner spoke enough English to assure that we had a pleasant experience. On the menu there is an option to select about 8 out of 11 or so vegetarian dishes for two people to share. With so many choices, it is easy for anyone who wants only vegan selections. All of the dishes we chose were delicious - my mouth is watering thinking about it. One of the most memorable was the Greek salad. Surely some of the taste is a result of the fresh tomatoes, the olive oil, and the olives themselves. Even so, last night I decided that since I will not return to Athens for some time, I would try to duplicate the taste at home with a Greek salad with produce fresh from The Boys.
My version was simple and reminiscent of Scholarhio's salad without the Feta cheese. The ingredients were torn romaine, chunks of cucumber, very fresh local tomatoes, and a lot of pitted Kalamata olives. For the dressing, I looked in How to Cook Everything Vegetarian by Mark Bittman, but I ended up just creating my own dressing with half lemon juice and half red wine vinegar, whisked with more extra-virgin olive oil than usual. I might make it again tonight it sounds so good to me.
My version was simple and reminiscent of Scholarhio's salad without the Feta cheese. The ingredients were torn romaine, chunks of cucumber, very fresh local tomatoes, and a lot of pitted Kalamata olives. For the dressing, I looked in How to Cook Everything Vegetarian by Mark Bittman, but I ended up just creating my own dressing with half lemon juice and half red wine vinegar, whisked with more extra-virgin olive oil than usual. I might make it again tonight it sounds so good to me.
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