I went up to the church on the hill. Actually, it was a mountain. Buried up in the ups of the palisade, complete with snow laden tops, lay the Holy Cross adorned with red candles. We lit 3. The Lords Prayer in Greek and a solemn, whole hearted devotion in Spanish. A photo and a filled photographic memory and a Sign of the Cross. A wonderful woven route between Gods majesty and mans interpretation.
We crossed paths with two older ladies. One with frosted, ivory hair and one the blackest side of auburn. In a moment, the sun pierced through the heavy, bulky overcast and my face burned with a bitter, blistering, flurried wind. I blinked twice. Almost identical. They looked skeptical with a kindred spirit of underlaying annoyance. Snickers rather than smiles. But I knew I knew them. It was not recognition, I was sincere with knowing.
Hulky winter coats and broad sunglasses. Inappropriately dressy shoes and ornamental handbags. I rode on the back of the golf cart while they stood roadside…but our long, fixed stare never wavered. Stargazing in a dark sky community…during the day. That day I saw my Estrella and my Yiayia. I knew it was them, right in front of the sun soaked, red rocked, snow smocked mountain.
My frozen face felt tears. But I became warm with missing.
Time for something nostalgic…
Feeds 4-5; Takes 15 min + 30 min to dry Zucchini
Ingredients for Greek Village Salad with Fried Zucchini and Feta
- 2 medium zucchinis cut into rounds (about an inch thick)
- 1 cup seltzer water
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp fine sea salt
- 2 cups heirloom cherry tomatoes
- 2 small cucumbers, diced
- 1/3 red onion, cut into thin strips
- 1/2 green bell pepper, cut into bite size pieces
- 1/2 orange or other color bell pepper, cut into bite size pieces
- 4-6 oz fresh feta
- Small handful kalamata olives, pitted
- Juice of 1 lemon
- Good olive oil
- 1 tsp fresh oregano chopped (optional)
- Salt, pepper
- Canola oil or other frying oil
Method
Line your zucchini slices in a single layer on several paper towels and allow to drain for at least 30 min, patting excess moisture away.
Whisk together olive oil, salt, lemon juice and oregano (if using). Taste and add pepper if preferred.
In a separate large bowl mix tomatoes, bell peppers, olives, cucumbers and onion. Toss together with lemon oil dressing and refrigerate.
Heat canola oil to 325F.
Whisk together corn starch, flour, tsp salt and seltzer water until incorporated.
Dip each zucchini in batter and fry for 2-3 min or until golden. Don’t over crowd your pot of oil. Do this in small batches and allow them to drain on wire racks or paper towel.
Top the cold veggies with the hot zucchini and crumbles of feta.
Enjoy immediately. And often. (So you don’t miss it too much.)
Want more flavorful salads? I got you covered:
- Shrimp and Stone Fruit Salad with Prosecco Citrus Vinaigrette
- Baked Red, White and Black Garlic Salad
- Grilled Strawberry Steak Salad with Burrata
- Paprika Chicken with Persimmon, Ricotta & Charred Radicchio
- Panzanella with Bacon and Meyer Lemon Balsamic
