Greek Salad
A classic Greek dish that is perfect for the summer, make your own Greek salad at home for an easy and refreshing lunch or side.
Introduction
‘For me, the ultimate Greek salad needs tomatoes that have fully ripened in the sun, cucumbers, onions, olives and capers. It’s typical for each village to use whatever olives they have grown, but I prefer Kalamata. In Greece, we don’t cut the feta into cubes – we place a whole slab of it on top and just use a fork to break off what you want. It should only be dressed with the best Greek extra virgin olive oil you can find, and finished with a scattering of dried oregano. This dish, full of vibrant colours, is a cornerstone of the Mediterranean diet.’
– Panayis, the founder of Odysea
Ingredients
| 1 | red onion |
| 2 large | tomatoes (or more, depending on size and preference) |
| 1 large | cucumber |
| handful of | large capers |
| handful of | Kalamata olives |
| 200g (7oz) | sheep’s milk feta (whole block, not cubed) |
| dried oregano, to garnish | |
| For the dressing | |
|---|---|
| 80ml (1/3 cup) | early-harvest Greek extra virgin olive oil, plus extra for drizzling |
| 1 tbsp | Greek red wine vinegar |
| ½ tsp | Dijon mustard |
| ½ tsp | Odysea Pine and Fir Tree Raw Honey |
| pinch of | salt |
Method
First, make the dressing. Place the olive oil, vinegar, mustard, honey and salt in a jar with a lid. Seal and shake vigorously for about 30 seconds until emulsified.
Thinly slice the onion, roughly chop the tomatoes, and slice the cucumber. Place in a bowl with the capers and olives and toss gently.
Drizzle over the dressing and mix again (any unused dressing can be kept in the refrigerator).
Top with the block of feta, drizzle with olive oil, scatter generously with oregano, and serve immediately.
Reviews
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