Perfect Greek Salad

Summer has arrived, and with it a lateral shift in my cooking for all in one dishes and cozy bowlfuls to tables full of different platters like this Greek salad recipe – usually to go with meat or fish done on the barbecue – where everyone can help themselves. I’m not talking elaborate feasts here, just a few simple dishes, most of them one pan wonders, that sort of go together well for summer eating. Think The Only Tomato Salad Recipe You’ll Ever Need, Fattouch with Radishes and Sumac, or my Simple Potato Salad.

This – almost traditional – Greek salad is something I made to serve alongside barbecue ribs and sausages, a courgette gratin with veg from the garden, and these French Sautéed Potatoes with Parsley, Shallots & Garlic. I say almost traditional because all the flavors and ingredients of a Greek salad are there (unless you’re used to the versions which contain green pepper, which I don’t like so have obviously left out – though this omission seems to be common, and that I’ve subbed lemon juice for the red wine vinegar because it was what I had on the day I first started making this, and it’s actually really nuce) but instead of tossing everything together in a bowl I’ve gone for the wow factor with presentation, scattering the ingredients across a large, flat serving plate instead.

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The Perfect Greek Salad

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 2-4 1x
• Category: Salads
• Cuisine: Greek
• Diet: Vegetarian

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Description

A simple, almost traditional Greek Salad made with tomatoes, cucumber, feta, red onion, black olives, extra virgin olive oil and oregano.

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Ingredients

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• 1/2 small red onion
• 1/2 English cucumber
• 200g (7 oz) mixed tomatoes
• handful dried black olives
• 60g (2.5 oz) feta
• freshly ground sea salt & black pepper
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• small handful fresh oregano, leaves picked

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Instructions

1. Peel and finely slice the onion into half moons. Separate the slices and leave them to sit in a bowl of cold water. Set aside. 
2. Peel the cucumber and cut it into half moon chunks. Scatter the chunks over a serving platter. Some people like to take the seeds out of the cucumber citing that they make the salad wet, I think they’re one of the best bits! To get the striped pattern in the picture use a vegetable peeler to make lines in the peel of the cucumber before chopping it, rather than peeling the whole thing.
3. Cut the tomatoes into uneven chunks and scatter those too across the platter along with the dried black olives.
4. Drain the onion slices and pat them dry on a piece of kitchen towel before scattering them over the salad.
5. Break the feta up into generous chunks and add them to the plate, followed by a little sea salt and a generous amount of black pepper.
6. Whisk together the olive oil and the lemon juice and drizzle the dressing over the salad. Scatter over the oregano leaves (only chop these if they’re particularly large) and serve the salad at room temperature. 

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Notes

You can make this salad a couple of hours ahead, keeping it covered in the fridge and bringing it back up to room temperature before serving. 

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