A classic Greek salad is still one of my favourite summer dishes. It’s so tasty and refreshing! It also reminds me of the month I used to spend in Greece with my family every year when I was little. It’s so easy and quick to make, and it’s the perfect light dinner after a long warm day at work or a lovely day spent outdoors in the sun. Greek salads taste like summer, so you should enjoy them during this amazing spell of good weather.
I follow the traditional simple recipe I’ve learned by travelling all around Greece, including most of the islands.
Prep 10 minutes
- 2 ripe beef tomatoes
- 1/2 a small red onion
- 1/4 cucumber
- 5-7 Kalamata olives
- 40g Feta cheese
- 1 tbsp extra-virgin olive oil
- salt to taste
- oregano to taste
- Chop the tomatoes and place them on a plate. Sprinkle some salt on top of them and mix them thoroughly. This will make the juice come out and, once it gets mixed with the other condiments, it will leave some tasty dressing to dip your bread in.
- Slice the cucumber and onion and add them to the salad.
- Add the olives and the Feta cheese.
- Season with oil and oregano.
- Serve cool with a slice of fresh soft bread, and don’t forget to dip your bread in the dressing at the end!
For another summery recipe, try out my vegan chirashi.