Greek Island Salad
Whenever I make this salad I am transported back to the beautiful Greek island of Paros I visited 16 years ago. When eating out we would always order a Greek Salad to share and every time it was presented in the same way. Why change something when it is perfect already?! Sweet tomatoes, cool cucumber, pungent red onion and salty olives, topped with a thick slab of feta and a generous sprinkle of fragrant Greek oregano. I purposely grow Greek oregano just to add to this summer salad. You can also purchase it from Med food stores - it is worth it! Barely a recipe is needed, but here we go.
Ingredients
- 400 g selection of vine-ripened tomatoes
- 2 Lebanese cucumbers
- ½ red onion
- ⅓ cup kalamata olives
- 2 tbsp olive oil
- 120 g Greek-style or goat feta
- 1 tsp dried oregano (preferably Greek oregano)
Instructions
- Prepare the fresh produce by cutting it into bite-sized pieces. Place into a shallow bowl, scatter over the olives and drizzle with olive oil. Add the feta - either as a few large slabs or chop into cubes if preferred - and scatter with the dried oregano.
- Serve immediately - breaking off chunks of feta for each person.