Nothing tastes more Summery than a proper Greek Salad.
Simple enough to make, however to really taste the sunshine, follow our handy tips...
- 150G / Block of good quality feta (not all feta is equal!)
- 300g Cherry or Baby Plum Tomatoes (we love the sweet and delicious 'tomato stall' tomatoes from the Isle of Wight - and sell them in the deli.)
- 1 Cucumber (well chilled - makes a huge difference)
- 150g Kalamata Olives (natural - not dyed)
- 1 Small Red Onion
- 2 tbsp Balsamic Vinegar
- 6 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt & Black Pepper
- 3 Springs fresh Oregano or a good pinch of dried
- 2 Sprigs of fresh Mint
Finely slice the onion, place into a bowl.
Mix up the balsamic vinegar, lemon juice and half (3tbps) of the olive oil (we find shaking everything up in a jar works well) and pour over the onions.
Leave the onions to sit for an hour or so to let them soften and sweeten.
Cut everything into bite-sized pieces:
Halve (or quarter lengthways) the cherry tomatoes, season.
De-seed and chop the cucumber into bite-sized pieces.
Cube the feta (or leave it whole - very greeky - up to you).
Scatter the cucumber, tomatoes, olives and feta into a serving plate.
Drain the liquid from the onions into a jar or jug, save the liquid and add the onions to the salad.
Add the remaining 3tbsps of olive oil to the onion marinade, shake or whisk up, drizzle over the salad.
Finely chop the mint and oregano and sprinkle over the salad.