We are very fortunate to have a wonderful variety of ethnic restaurants in the Milwaukee area. There are high-end French, Italian and Continental cuisine restaurants along with many small and delightful ethnic restaurants that include Indian, Mexican, Cuban, Brazilian, German, Mediterranean, Korean, Japanese, Chinese, Thai and Cajun. One of our favorites is a Serbian restaurant called Three Brothers. The grape leaf sarma and spinach burek are wonderful along with many other authentic Serbian dishes. One of our favorite things to order while we wait for our entrees is the Serbian salad.
I was able to recreate this wonderful salad by doing to online research. When fresh, garden or farmers' market tomatoes, cucumbers and in peppers are in season tastes wonderful! But don't let the season stop you - vine on tomatoes from the grocery store are okay. I've made this salad three or four times in the past couple of weeks and my husband and I both love it.
Adapted from Here and Here
Note - Dressing should be made the day before, if possible. If you can't make it the day before, substitute minced garlic rather than quartered garlic cloves.
2/3 cup extra virgin olive oil
1/3 cup good red wine vinegar (I used a good Chianti red wine vinegar)
4 garlic cloves quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon fresh basil, chopped (or substitute 1/2 teaspoon dried)
1/4 teaspoon dried thyme,
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
(You can use all fresh herbs in the summer if you have them growing in your garden - just increase the amounts by half for fresh herbs).
6 tomatoes, cut into large dice
1 red pepper, cut into large dice
3 green onions, chopped
1 cucumber, peeled, seeded and cut into large dice
2-3 radishes, thinly sliced (optional)
1-2 heads or hearts of Romaine Lettuce, washed, chopped and chilled
Crumbled good quality feta cheese
Make dressing and refrigerate overnight. Before tossing salad, discard garlic. Combine tomatoes, peppers, onions and cucumber with enough dressing to taste.
In a large platter or bowl, place the chilled romaine lettuce and top with the tomato mixture.
Top with feta cheese and addition chopped green onion for garnish.