Thermopolis Greek Salad
(or Greek Salad Tartine!)
recipe from Zim’s Cafe & photography by Talitha Schroeder
Thermopolis (from the Greek words for hot water) was named for the mineral hot springs nearby but it was also home to a large Greek-American population. All the veggies in our salad (except for the artichokes and olives) grew prolifically in Grandpa Zim’s garden, which Chef Ouita said was “truly a sight to behold.” If your green thumb isn’t as green as Grandpa Zim’s, check your local farmers market for seasonal goodies!
Feel free to use any Italian dressing you like, but we recommend Mary Parlanti’s version in Chef Ouita’s cookbook, Just a Few Miles South: Timeless Recipes from Our Favorite Places.
Ingredients
½ cup tomatoes
½ cup cucumber
¼ cup bell pepper -fresh or roasted!
¼ cup red onion
¼ cup kalamata olives
¼ cup canned artichokes
¼ cup Feta cheese
½ cup Mary’s Italian vinaigrette
Directions
Make or acquire your favorite vinaigrette. Cut all of your veggies to roughly equal sizes. If ready to eat, toss veggies in your vinaigrette and spoon over your favorite lettuces or toasted sourdough for a tartine!
Serves two but can easily be scaled up or down.
Related Content
Ouita’s Great-Grandpa Zim
Aaron Rufus Zimmerman was Chef Ouita Michel’s great-grandpa on her mother’s side. He lived in Thermopolis, Wy. where he grew a vegetable garden big enough to feed his family and neighbors, and loved to entertain his great-grandchildren with tall tales and silly rhymes like the one about a possum eating pawpaws.
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