In my humble opinion Greek salad is one of the most delicious summer salads EVER. The crunch of the cucumber and red onion, sweetness of the tomatoes, salty creaminess of the feta and the fresh tasting dressing of red wine vinegar, olive oil and herbs are absolutely gorgeous! I like to eat Greek salad piled on top of a toasted pitta.
Finely chopped red onion is an excellent addition to add crunch and flavour to lots of dishes. As well as salads it is great in macaroni cheese and tuna pasta bake.
In Greece they tend to serve Greek salad with a slab of feta cheese on top, but I think it is best chopped up and mixed with the other ingredients. Thank you to The Guardian for inspiring me to use capers in the recipe, which are apparently a Greek salad staple in certain parts of Greece! Allow 15 minutes to make the salad.
Greek salad (serves 2)
Large handful cherry tomatoes, chopped in half
1/3 cucumber, chopped small
1/4 red onion, chopped small and thin
12 kalamata olives, chopped in half (regular pitted black or green olives also work fine, but kalamata olives are particularly authentic)
Optional – heaped tsp capers
150g feta cheese
For the dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp dried mixed herbs/oregano
Mix the tomatoes, cucumber, red onion, olives and capers together in a large bowl. Mix the dressing ingredients together. Arrange the salad in bowls and sprinkle over the feta. Pour over the dressing and eat with toasted pitta bread in the sun!