I would never assume to be an expert in another country’s cuisine but I love Greek salad and food. A Meze would be my final meal if I was ever unfortunate enough to need to chose one. Today I popped into my local discount supermarket and purchased some lovely fresh salad ingredients along with some genuine Greek feta cheese. It’s the rear end of Summer in the UK at the moment so tomatoes are in season and at their best and they are delicious.
This Greek salad is very useful for lunches as feta keeps for ages in the fridge as long as it’s unopened. Olives are store cupboard ingredients. I used cabbage in the photograph of the one I made today but any old greens will do. Truth be told, I was making a coleslaw to go with the gyros I was cooking for supper and then changed direction. This was my result.
Ingredients
- Tomatoes
- Cucumber
- Red onion
- Lettuce or other leaves
- Feta cheese
- Black pitted olives
Method
It’s a salad so this is really pretty much all about assembly. Place the leaves evenly on the plate. Chop the tomatoes into bite sized pieces and scatter over the plate along with chopped cucumber and some thinly sliced red onions.
Evenly distribute the olives on the plate then crumble half a block of feta on top. Drizzle with a some extra virgin olive oil if you like to finish.
If you like this recipe, why not try my rice salad https://cookingwithfi.com/rice-salad/