The classic Caesar had been my signature salad at most of our grill parties up until last summer, but then I thought that it was about time we had something with a little less of the heavy dressing. Don’t get me wrong as I love my Caesar salad, but when you go back for that second helping the lettuce starts to get a little soggy and the Greek salad a is a really crisp fresh salad to eat in the summer.
So Greek salad is now top of the list plus it is so simple to prepare that really there is no real recipe and of course everyone usually has their own version.
- 1 medium sized cucumber, cut into 2cm pieces
- 4-5 medium tomatoes, more if you use cherries, quartered or halved for the cherries
- 1 large red onion, sliced
- 200g Kalamata olives
- 200g Feta cheese or more if you want more
- 3-4 tbsp olive oil, I always use Greek olive oil for authenticity of flavour
- 1-2 tbsp red wine vinegar
- Dried oregano to taste and/or fresh oregano leaves
- Sea salt and pepper to taste
In a large bowl mix the diced and sliced cucumber, tomato and onion. Season with salt and pepper but not too much salt as the olives and the feta cheese are quite salty.
Mix in the olives and dice the feta and mix that in. Add the dried oregano. Dried is good but if you have fresh even better but make sure you pluck the leaves from the stems.
Drizzle with the olive oil and vinegar and give it a good mix up. I usually leave some feta to crumble over the top too.
Sprinkle fresh Oregano leaves or some chopped coriander on top before serving.
This salad cannot really be prepared in advance as it does get a bit wet as the salt draws the liquid from the cucumber and tomatoes, so best prepared before serving.