Greek Salad 

When a Greek Salad is done properly especially if you have a glass of chilled Retsina with it, it’s easy to close your eyes and imagine you were there.

This one’s just a basic, but there are variations you can make to tailor your salad to suit your taste. 

Serves 4 

Ingredients 

200grams of the best Feta cheese you can get your hands on

8 small tomatoes (not cheap ones)

1 red onion

1 cucumber

1 green pepper

A handful of Kalamata Greek olives

Olive oil (Cretan is my favourite)

Juice from ½ lemon

Oregano

Salt & pepper

 

Method 

Cut your tomatoes into quarters, slice the cucumber and sprinkle a little salt and pepper over them. You don’t want too much as the Feta is a salty cheese on its own. Slice the onion nice and thin along with your green pepper.

Mix all of these up evenly in a bowl, then scatter Feta chunks and olives over the top.

Finally pour olive oil and lemon juice to your taste and sprinkle a little oregano.

Serve with a glass of chilled Retsina and some large chunks of bread. 

The variation on this salad I recommend is to add 2 or 3 cold new potatoes cut into quarters and a couple of hard boiled eggs. We had this in Heraklion and it was listed on the menu as Cretan Salad. Lovely