Greek Salad

Name: Greek Salad
Yield: Serves 4
Cuisine: Greek
Ingredients: 2 cucumbers, partially peeled, halved down their length and then sliced; 12 ripe tomatoes, quartered; a dozen caper berries, washed of their brine or vinegar; a dozen caper berries, washed of their brine or vinegar; a handful of kalamata olives; a dozen caper berries, washed of their brine or vinegar; 1 tablespoon dried or fresh oregano; 1 tablespoon dried or fresh oregano; 150 m/¼ pint fruity olive oil; juice of 2 lemons; 1 large red onion, very finely sliced; 250–300 g/9–11 oz ewe’s milk feta cheese, broken into large pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Unlike the bottle of Metaxa brought home from your holiday in the islands, a Greek salad travels well if reserved for the hottest of summer days. I make a variation for balmier days that uses green beans, fresh broad beans and peas in place of cucumber, and fresh coriander and mint in place of oregano and caper berries.

Ingredients

12 ripe tomatoes, quartered
2 cucumbers, partially peeled, halved down their length and then sliced
1 large red onion, very

Europe
Greece
Summer
Vegetarian
Gluten-free
Mediterranean

Method

Divide the tomatoes, cucumbers and onion between 4 plates and place the feta on top. Whisk the olive oil, lemon juice and oregano together and use to dress the salad. Garnish with the olives and caper berries.