Every restaurant, family kitchen and taverna has their version of a classic Greek ‘village’ salad. The ingredients are simple but if you use the best and freshest produce you can, this is a pretty hard to beat summer salad. It goes with everything – Greek pita bread and hummus, grilled fish, ‘souvlaki’ kebab skewers. You don’t need to be hard and fast with the quantities, if you like more olives, add more olives. If you like more tomatoes or a mix of large and cherry tomatoes, just make it how you like it. Black Kalamata olives are traditional but I like it with green Nocella olives too.
Serves 2 – 4 as part of a mezze
- 3 large ripe vine tomatoes, cut into 8 wedges or a mix of vine or cherry tomatoes
- 1 small red onion, thinly sliced
- 1 tbsp fresh lemon juice
- 200g barrel-aged feta cheese
- 12 Kalamata or green olives
- 1/2 small cucumber, sliced with the skin on
- 2 tbsps Greek extra-virgin olive oil
- 1 good pinch of dried wild oregano
- Optional: half a green pepper, finely sliced
To make…
- Pour the lemon juice into your salad bowl and add the red onion. Mix with a pinch of salt and leave for 15 minutes so that the red onion loses the harsh edge of raw flavour.
- Add the tomatoes, olives and cucumber and mix thoroughly. Top with crumbled or cubed feta (the Greek’s often top it with large triangles of feta), drizzle with the olive oil and sprinkle with the oregano.
- Serve at room temperature.
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