A simple summer salad made with the freshest of ingredients is all you need for lunch on a hot summer day, with maybe some crusty bread to mop up the juices. This Greek salad recipe is quick and easy to make and very refreshing, the salty feta cheese contrasting perfectly with the sweetness of really ripe tomatoes.
An authentic Greek salad has to be made with good fresh, ripe ingredients to be successful. Look for organically grown tomatoes for the best flavour and don’t bother making this salad in winter, as the flavour will be a pale shadow of what it should be.
If you want to be really authentic, try and get real Greek feta cheese and Greek extra virgin olive oil. Dressing a Greek salad is simple; all you do is drizzle the oil over the salad and toss it briefly. The tomatoes provide the acidic counter-balance, so there is no need for vinegar or lemon juice.
Recipe for Greek Salad
½ red onion
½ a cucumber
2 large ripe tomatoes
100g / 3oz feta cheese
70g / 2oz black kalamata olives
extra virgin olive oil
salt and pepper
Slice the red onion thinly. Slice or dice the cucumber. Cut the tomatoes into dice or chunks. Roughly tear the oregano leaves into the salad.
Dice the feta cheese.
Assemble all the ingredients in a bowl, then drizzle the olive oil over it and toss the salad.
Lettuce isn’t usually part of an authentic Greek salad, but you can use it to decorate your bowl as a garnish, or heap the salad on top of a nest of leaves.
Other ingredients you might want to add to your Greek salad:
Capers (typical of Santorini)
Mint and parsley instead of the oregano
Lemon juice or wine vinegar, if your tomatoes lack flavour and juice.
Alternative serving suggestion:
Make a container of this Greek salad for a picnic, then serve it in pita bread pockets as a fresh and tasty sandwich. Don’t forget to pit your olives if you serve it like this, so there are no teeth damaged on olive stones!