This is less of a recipe and more of an assembly job. All of the elements of this salad are on display so this is the time to break out the fancy olive oil and use the best tomatoes you can find. I also feel that salt is a very important part of a Greek salad. I try and reduce salt wherever I can in my diet but you can really tell the difference if you are missing it in a Greek salad.
The version of Greek salad I use is the traditional classic. People have created different additions. My mum personally loves Jamie Oliver’s version where he adds add spring onions, green peppers and even vinegar to the mix (from memory) but for me the Greeks have got it right.
4 Large ripe Tomatoes
Handful Kalamata Olives
1 Teaspoon Oregano (plus extra to garnish)
4 Tablespoons Olive Oil
½ block Feta Cheese
Big pinch of salt
Cut the tomatoes into rough chunks and place in a salad bowl.
Peel the cucumber and cut into half-moons. Place in the bowl.
De-stone the olives and add to the salad.
Add the Oregano, Olive Oil and seasoning into the salad bowl and mix up.
Either cut the feta up into rough pieces and stir through the salad or place on top of the salad and sprinkle with oregano and olive oil for people to select the desired amount when serving.