Name: Greek Salad
Yield: Serves 2 as lunch, or 4 with fish or meats
Cuisine: Mexico
Ingredients: 3 tablespoons good olive oil; 1 medium cucumber; 1 large beef tomato; 2 teaspoons cumin seeds; a small bunch of fresh mint; 1 smallish red onion; juice of ½ plump lemon; 1 teaspoon dried oregano; 90 g feta cheese; 1½ level teaspoons flaked sea salt; 3 tablespoons good black olives; 1 large green pepper; ground black pepper

Preparation info

Serves
2
as lunch meats

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This never gets the press it deserves - which is not surprising when it is often found in a sandwich shop, withered, splashed with balsamic vinegar and sitting sadly next to Mexican tuna mix. Any proud Greek would hurl this plate of nonsense to the tiles. Eat the following and think again.

Ingredients

3 tablespoons good black olives
90 g feta cheese
2 teaspoo

Method

When choosing the olives, try to get the loose, wrinkly little ones that resemble shrunken heads instead of the smooth, bland types you tend to get in jars. If you have a cherry stoner, well done - use it on the olives.

If not, squeeze each olive between thumb and fingers and fiddle out the stone. Put the fruits in a salad bowl.

Try to find a feta with a faint softness, as they