Greek Salad, My Favorite Mediterranean Raw Food Recipe

I ate a similar Greek Salad almost everyday during my itinerant trip in Greece last summer. When we checked in the first apartment of the trip, we finally took a break from “restaurant food”. We were in the beautiful island of Poros when we prepared this salad. Very simple, easy to make and packed with vitamins and antioxidants, this is a symbol of one of the most fertile lands in Europe, blessed by sunny days many months a year. 

I knew this salad well before our trip to Greece. However, in the land of Jacket Potatoes and Caesar salads I had probably forgotten how tasty can be the simplicity of tomatoes seasoned with olive oil and mixed with other few Mediterranean ingredients (p.s. good tomatoes need 6-8 hours a day to grow, this is why in north Europe they are never tasty enough. Or at least, never as tasty as the ones we ate in Greece).

Tomatoes, cucumber, olive oil, sliced red onion, green pepper, kalamata olives and crumbly feta cheese. Here is the Greek salad in its most popular version abroad. I discovered during this trip that if you do not crumble the feta cheese but rather top the salad with a pretty thick slab of feta, then – and only then – you have a real Greek Salad, the one you get served in authentic Greek taverns and ouzeri. Less sophisticated, more rough and rustic. Just like I want my homemade healthy food to be.