Greek salad is one of my favourite salads and with Scottish Clyde Valley tomatoes now on sale, it’s the perfect time to make big bowlful to eat with some crusty bread.
During the Summer months I try to keep block of Feta cheese in the fridge and along with other simple ingredients you can very quickly pull the salad together. My recipe is simple, no strong dressing as the flavour of the Feta, tomatoes, olives,onion and herbs speak for themselves, although I do use good quality olive oil.
4 large tomatoes or approximately 20 cherry tomatoes.
Half a cucumber
1 red onion
Black olives ..I use a small pack with about 20 olives.
Block of Feta Cheese
Herbs….fresh…Oregano is good but sometimes I use basil, dill or parsley.
50 ml Olive oil,
15 ml Red wine vinegar
Freshly Ground black pepper and sea salt flakes.
Chop the tomatoes and cucumber into bite size chunks, slice the red onion thinly, add the olives and crumble over the Feta Cheese.
Combine the dressing ingredients and mix through the salad. Scatter the herbs on top, drizzle with some more olive oil and season to taste.
Accompanied by crusty bread, the salad will serve four as a starter or 2 for a main.