Greek Salad

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

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

Europe
Americas
Mexico
Greece
Vegetarian
Gluten-free
Central America
Mediterranean

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