GREEK SALAD - salata horiatiki

This is another classic, but alas it can be made so, so wrong! Perhaps because it is so simple that people think they should add to it - less is more!

As i am sure i have mentioned many times i lived in Greece once upon a time and fell in love with not only the people, climate and culture but of course the food!  It has no "airs and graces" it is just what it is - fantastic locally grown, produced ingredients made with very little interference just a lot of love...

When making this salad make a effort to source sun ripened, soil grown tomatoes, cucumbers and red onions.  Good feta cheese is essential, actually if you haven't tried Blue River Sheep's milk cheese from down south then you are missing some of the countries best. Finish it off with mild extra virgin olive oil and a crumble of dried Greek oregano!

GREEK SALAD serves 4-6

1 kg knobbly tomatoes

1 cucumber, smaller the better

100g red onions, sliced thinly sea salt

500g good quality feta

Handful large Greek olives (kalamata, pelion)

sprinkle dried Greek oregano

dressing

150ml extra virgin olive oil

3 Tbsp red wine vinegar

salt and pepper

Method

Cut the tomatoes into wedges.  Peel the cucumber, halve lengthways and cut into uneven, thickish pieces.

Place all the ingredients except the feta into a bowl and toss together gently. An hour before serving pour over the dressing and let the ingredients sit at room temperature so all the flavours mingle and marinate.

Place the feta cheese on top and sprinkle over the oregano.

Serve with a large loaf of good quality bread.