Give Me a Greek Salad

The famous Greek salad is just what the Med Sea is all about – heat and a fine table over that wonderful civilizing body of water. Some of you also know it as a “Horiatiki” salad. It smacks of Santorini and Crete in my view. It is a refreshing and vibrant dish that combines simple yet flavourful ingredients. Here we describe the preparation of the traditional Greek salad where the proportions are purely down to you. I do believe that there should be plenty of tomato with chopped cucumber and red onion. The amount of cheese, and it has to be Feta or not at all, is also an individual’s desire.

Serves 4. Preparation time: 10 minutes max.

Ingredients:

• 4 ripe tomatoes
• 1 Cucumber – sliced but also chopped into chunks with the skin on.
• 1 medium red onion, sliced thinly and not in chunks.
• 12 Kalamata olives
• 1 half of a red bell pepper and green pepper – sliced
• 100-200 grams Feta cheese
• Extra virgin olive oil
• Red wine vinegar
• Dried oregano
• Salt and pepper (to taste)

Preparation

1. Prepare the Vegetables: Start by washing the tomatoes and cucumbers under running water. Slice the tomatoes into wedges or chunks and cut the cucumbers into thick slices. Place them in a large salad bowl.
2. Add Red Onions: Peel the red onion and thinly slice it. Soak the onion slices in a bowl of cold water for about 10 minutes to reduce their sharpness and mellow their flavor. Drain the water and add the sliced onions to the salad bowl.
3. Add Kalamata Olives: Take a handful of Kalamata olives and pit them if they are not already pitted. Add them to the salad bowl.
4. Crumble Feta Cheese: Take a block of feta cheese and crumble it into the salad bowl. Use your fingers or a fork to break it into small chunks. The creamy and tangy feta cheese adds a delightful flavor to the salad. I’ve seen restaurants actually carefully place a slab of feta over the top of the salad with drizzled olive oil and pepper on top. It may be an island thing!
5. Dress the Salad: Drizzle extra virgin olive oil over the salad, ensuring that the vegetables and cheese are evenly coated. Follow this by adding a splash of red wine vinegar. The amounts can be adjusted based on personal preference. The olive oil and vinegar create a light and tangy dressing.
6. Season and Toss: Sprinkle dried oregano, salt, and pepper over the salad. Gently toss all the ingredients together using salad servers or clean hands. Be careful not to crush the tomatoes or cucumbers excessively.
7. Serve: Once the salad is well mixed and coated with the dressing, it’s ready to be served. Greek salad is typically enjoyed at room temperature, allowing the flavors to meld together. It can be served as a side dish or as a main course by adding grilled chicken or shrimp.

Greek salad is a versatile dish, and some variations may include additional ingredients such as bell peppers, capers, or lettuce. Feel free to adjust the recipe according to your personal taste preferences but go with the flow.