sunday supper - Volax Salad

You would think after a week eating Greek Salad we would have had enough. This would be true of most of the salads we consumed but the salad in Volax was so good I had to try to make it at home.

What made the Volax Greek Salad so great was the inclusion of bread and Serano peppers. It could best be described as the world's largest piece of Bruschetta.

To start the process of recreating this masterpiece I decided to make a loaf of bread. Fortunately since I am suffering from jet lag and getting up at 4am, making bread for dinner was not a problem. Here is the bread before the first rise (this particular recipe did not require a starter but did demand 3 separate rising times.)

Once the bread was done the assembly of the salad was a snap.

• Bread
• Olive Oil
• Salt & Pepper
• Tomatoes
• Cucumbers
• Feta Cheese
• Serano Peppers (this was also a great addition to the Volax salad that we did not find on other Greek Salads.)
• Italian Parsley
• Red Onions
  

For dessert I decided to serve Watermellon with a Basalmic Reduction Sauce.

The sauce is a simple syrup of 1/2 C Balsamic Vinegar, 1/4 C sugar and 1/4 C water. It is important not to let the syrup thicken to much or you end up with Balsamic Taffy instead.

Unfortunately I purchased the small "individual" sized watermelons and they had no taste. But, I like the presentation and I think the elements may be worth trying to put this dish together again.