I have always loved hearty salads, none of this wilted few leaves on the side of my plate in a restaurant nonsense, but a proper salad with lots of fresh ingredients that would be delicious just with a piece of baguette.
This Greek salad is a variation of one I had when me and my boyfriend visited the Greek island of Kefalonia/Cephalonia, we arrived to where we were staying after the usual dawn awakening to catch the flight, tired, excited and hungry. We put our stuff in our room and went to the poolside bar – where we were staying was a group of self-catering flats with private balconies and a shared pool, there weren’t many flats in total and the entire place was run by one local family.
I asked for a Greek salad on that hot hungry day, the crisp cool cucumber, fresh tomatoes, sharp onions, salty black olives with herbs and a huge slab of creamy feta was the very best introduction to Greece anyone could have. It was divine!
I now find whenever we are having a BBQ with grilled meat or lunch outside on a sunny day; this is the salad I tend to throw together. I just love the combination of the fresh ingredients, and how summery it tastes!
The below recipe serves two to three people as a lunch with a hunk of baguette, or three to four as a side to a BBQ.
- 100g (4oz) of Feta Cheese
- 75g (3oz) Black Olives (Fresh, tinned or jarred - not dried)
- ⅓ of a Cucumber
- ½ a Red Onion
- 100g (4oz) Tomatoes
- Teaspoon of Dried Oregano OR Dried Mixed Herbs
- A drizzle of Olive Oil
- A few Lemon wedges
- Halve and remove the seeded centre of the cucumber, then dice into rough 1cm cubes. Drain and rinse the olives.
- Cut the red onion into thin slices, and halve or quarter your tomatoes (depending on size)
- Cut the feta into roughly 1cm cubes and sprinkle all of the ingredients into your serving dish.
- Scatter the dried herbs over the top and drizzle with olive oil and a grind of pepper.
- Mix gently and serve with lemon wedges.