Traditional Greek SaladCourse: salads, side, mainCuisine: GreekDifficulty: easy
4servings as a side salad
A Greek salad is produced by incorporating pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually the Kalamata variety), typically seasoned with salt and oregano, and dressed with olive oil. An original Greek Salad doesn’t have lettuce as a base, although outside of Greece this has become a normality. So if you want to add some nice crispy Cos lettuce, don’t beat yourself up.
This recipe will serve 4 people as a side salad or 2 people for the main salad
1 small red onion
2 tbsp white wine vinegar
6 tbsp olive oil extra virgin
10 cherry tomatoes mixed colours if possible
1 cucumber chilled and peeled
1 Bell pepper (Red, Yellow or Green)
28 olives preferably Pitted Kalamata
1 tbsp capers drained, if they comme in brine, then rinse in cold water
3 sprigs of fresh oregano leaves picked and roughly chopped, or a generous pinch of dried oregano
150 g feta cheese
- Slice the onion as thinly as possible. Whisk the vinegar with 200ml of cold water and pour over the onion. Leave to soak for at least 30 minutes
- Cut the cucumber down the middle and cut it into chunks and place in a separate bowl.
- Cut the Pepper down the centre and de-seed, slice thinly add to the cucumber
- Cut the tomatoes in half and add them to the cucumber and peppers
- Drain the liquid from the onions, give them a squeeze to remove any excess liquid and add to the bowl with tomatoes and cucumber peppers and add the capers
- Add the half of the oregano, 3 tablespoons of olive oil and seasoning and gently toss the salad using 2 large spoons
- Divide the tossed salad onto the serving plates
- Divide and arrange the olives over the salad
- Crumble the feta in large chunks on top, and sprinkle with the remaining oregano.
- Dress the salad with the remaining olive oil and serve