Perfect with many Greek dishes, but none mores than barbecued lamb cutlets or kebabs/souvlaki. You could also serve it as as starter with some crusty bread. A very popular salad in our house when the days get warmer. In fact, we blogged it here a few years ago and it’s still a firm favourite.
Greek Salad – serves 4
- 450g ripe tomatoes
- ½ a cucumber
- 1 red onion (we only use half an onion)
- 200g Greek feta cheese
- 4½ tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp ouzo/Pernod
- 2 tbsp chopped dill
- 20 small black olives
- large pinch of dried oregano – Greek if you can find it
Cut the tomatoes into chunky pieces and cut the cucumber in half lengthways and then across into thick slices. Slice the red onion as thinly as possible (a mandolin is good for this if you have one). Crumble the feta into chunky pieces.
To make the dressing whisk the olive oil, ½ tsp salt, the red wine vinegar, ouzo/Pernod and some black pepper in a large salad bowl. Add the tomatoes, cucumber and onions and toss gently. Add the feta, dill and olives and mix briefly.
Drizzle with more olive oil, sprinkle with the dried oregano and some coarsely ground black pepper.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)