greeksalad1-1076I 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. 

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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).

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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.

Greek Salad

Ingredients

  • 4-6 to matoes - cut into wedges
  • 3 large plum tomatoes seeded and coarsely chopped
  • 1 medium red onion
  • 1 cucumber - sliced
  • 1 small green pepper cut into thin rings
  • 3/4 cup kalamata olive
  • 300 feta cheese
  • salt to taste

Dressing

  • 6 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano

Instructions

  • Whisk dressing ingredients together until blended (keep a bit of oregano aside).
  • Combine all salad ingredients, except cheese, in a large bowl. Toss gently to combine just before serving. Cut the feta in slabs.
  • Top with the block of feta, a sprinkle of oregano and serve.

Notes

Notes: Gluten-Free, Vegetarian

 

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    1. Thanks Sarah. I waited a lot before publishing the recipe because, yeah, the subject of the pics is clearly exposed to direct sunlight. The images went in my “wrong photography” folder. When I saw the pics again a few days ago I thought of summer and all the beautiful things summer brings. Positive sensations… so I gave these pics a chance on the blog. Glad you liked them!