There’s nothing quite like a sunny day and an extra holiday to make me imagine myself sitting enjoying a lingering lunch on the seafront in the South of France….happy memories of wonderful food that’s really not difficult to recreate at home.
Greek salad is one of my favourite salads and eaten al fresco, next to my Lavender bushes, transports me quite happily to the Med and a table by the sea. Along with some crusty bread and a nice chilled glass of wine it really is a perfect summer treat.
During the Summer months there’s always a block of Feta cheese in the fridge and along with other simple ingredients you can very quickly make the most flavoursome salad. 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.
Greek Salad
4 large 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.
Dressing.
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 and olive oil, the salad will serve four as a starter or 2 for a main.
