Salad art

greek salad art I’m thrilled by the inherent beauty in freshly picked herbs, shimmering with dew; cracked pomegranates with glowing crimson seeds; rustic french bread, steam billowing from an airy interior; and the list goes on—I could wax poetic about edible inspirations (did I borrow that from a fruit bouquet company tagline?) for hours. And capturing this beauty in a photo is almost as satisfying as devouring the finished product.

So imagine my delight when I had the opportunity to pair up with May van Millingen—an artist who takes as much pride in documenting a plate of food, in all its fleeting glory, as I do—to work on a photo/illustration collaboration.

I loved the colors and simplicity of these Greek salad sticks, and May did them proud.

greek salad on a stick 4_large

greek salad 2

You can see more of May’s beautiful work on here website, mayvanmilligen.com.

Oh yeah—and the recipe isn’t too shabby either.

Greek Salad on a stick with homemade tzatziki sauce

Makes about two dozen skewers

You’ll need:

1 head butter lettuce

1/2 of a red onion

1 hothouse/English cucumber

4 oz. feta cheese

toothpicks

For sauce:

7 oz. plain, full-fat Greek yogurt

1/2 teaspoon garlic powder

1 teaspoon dried dill

1/2 tablespoon extra virgin olive oil

1/2 tablespoon lemon juice

3 tablespoons minced cucumber

salt and pepper to taste

Tear lettuce into small pieces (about the size of a business card); cut cucumbers and feta into 1/2-inch cubes; roughly chop onions into 1/2 inch pieces. Assemble skewers with a piece of lettuce, a cucumber piece, a piece of feta, another cucumber and a piece of red onion.

Mix all ingredients for tzatziki. Chill skewers and sauce for 10-15 minutes and then serve immediately.

greek salad on a stick 3_large

 

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