So you don’t really need a recipe for a Greek salad. The ingredients, if the recipe remains true to it’s heritage, should always be the same. That is tomatoes, cucumber, olives, red onion and feta cheese, along with a dressing rich in olive oil. In my opinion it’s best served at room temperature or just under rather than straight from the fridge and makes a wonderful side dish to grilled or roast lamb. This is the way I make mine.
What you need:
- 350g good tomatoes, chopped into chunky pieces
- A chunk of cucumber about 6 inches long, halved lengthways and cut into strips
- 1/2 a red onion, finely sliced
- a handful of pitted black olives
- 200g feta cheese, broken into chunks
- a sprinkling of dried oregano
- 4 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1/2 tsp salt
- Freshly ground black pepper
What you do:
- In a large bowl, combine all of your prepared vegetables.
- Add in the feta cheese and sprinkle over the oregano.
- In a separate bowl, whisk together the extra virgin olive oil, the vinegar and the salt and pepper until combined. When ready to serve, pour the dressing over the salad, give it a good toss and take it proudly to the table.
Perfect for an alfresco summer lunch!