Sitting out on the patio eating Greek salad, I'm transported back to a small Taverna on a rocky coastline in Kos, which served the most wonderful Greek food. Sadly my patio rarely has the blazing sun and is always missing that view of the beautiful turquoise sea!
So to the recipe - an authentic Greek salad includes slices of raw green pepper, but it's one of the few things that I'm not fond of in it's raw state, so my recipe omits it - feel free to include it if you wish. Otherwise I've stuck to the classic ingredients - it really doesn't need anything else!
Serves 2
½ cucumber
½ red onion
200g vine tomatoes
Kalamata olives
200g block of feta
Dried oregano
Extra virgin olive oil
Red wine vinegar
Seasoning
- Slice the ½ cucumber in half again and remove the seeds with a teaspoon.
- Depending on the size of the vine tomatoes, cut them into 4 or 6.
- Peel and finely slice the red onion.
- Dice the feta into small, bit-sized chunks.
- Place the ingredients in a bowl and throw in a handful of kalamata olives.
- Sprinkle over some dried oregano and drizzle generously with extra virgin olive oil and a splash of red wine vinegar.
- Season then toss the ingredients together and serve.
