I love all of the ingredients in a typical “Greek” salad... which is actually a wonderful Greek-American invention: feta, tomatoes, oregano, greens, cucumbers, red onions, kalamata olives, vinaigrette, etc.
And the olives are central... Dark, meaty, salty, earthy...
Or ARE they???
As I started putting the salad together, I realized that I had no olives. OK... I had green ones, but that just seemed WRONG. So I thought I’d try the salad, just this once, sans olives. I tossed in some rinsed capers because I couldn’t quite go cold turkey on the Salty Explosion part.
Folks, this was a revelation! Clean, bright, vibrant, fresh. Without the bass note from the olives, everything else exploded.
Try this.
Really.
Try this.