Mr. C and I honeymooned in Kefalonia back in the summer of 2010. At the time, I was the slimmest I had been since I was 17. I anticipated that two weeks of lounging around the private villa/beach/poolside and dining out more frequently than normal would take its toll on my (then) svelte figure.
Happily, this wasn’t the case. I returned from honeymoon a couple of shades browner than my usual complexion and exactly the same size! Needless to say, I was thrilled.
So how did I achieve this? (Wash your minds out now, I know what you’re thinking!). Well, every single day that we were there, we supplemented each meal, with the exception of breakfast, with a Greek salad. We would have a Greek salad with bread for lunch, or we would have a substantially large Greek salad side with our meal, be it lunch or dinner.
Mr. C and I adore Greek salad. All of that lovely feta cheese, plump and tasty tomatoes, and beautiful black olives are winning ingredients. These ingredients are especially delicious when from the Greek islands. We always top ours with a generous sprinkling of oregano, black pepper and lashings of extra virgin olive oil. Couple this with some fresh, crusty bread to dip into the juice and good bits at the end, and you have a delectable meal.
My theory is that all of the Greek salad that was eaten was the reason I didn’t pack on the pounds while on honeymoon. I wasn’t being conscious of what I was eating at all, and we partook in daily consumption of Mythos.
I don’t believe in diets, as they’re not sustainable. I believe in adopting healthy eating habits for life. I derive an enormous amount of enjoyment from food and the thought of restricting myself is miserable. For me, the Greek salad, although inherently healthy, is a treat. I love all of the flavours and I could quite honestly eat one every day.
So, I am interested to see if my theory about Greek salad is true. Now that the weather is improving, Greek salad seems like the perfect food to indulge in. I am going to aim to eat Greek salad at least five times per week for the next four weeks and see what (if any) effect it has on my waistline.
But before I begin this culinary experiment, I must first document exactly how we do Greek salad in the Chick household:
Combine all of the chopped vegetables into a lovely bowl or plate. Top with the feta and as many olives as you choose. Sprinkle generously with the oregano, grind some fresh black pepper and drizzle with as much olive oil as you like. I always serve my Greek salad at room temperature, as I can taste the vegetables better when they’re not icy cold from the fridge.
Do not, under any circumstances, even think about adding lettuce to your Greek salad. That is just wrong.
I’ve started my Greek salad challenge today by having a salad with a smaller main meal on the side. Unfortunately there was no Mythos in sight.
This post has been added into the #TastyTuesdays linky over at www.honestmum.com.
Feel free to join me in my Greek salad challenge and as always, I would love to hear your thoughts on this.