There are many versions of this out in the blogosphere, which of course includes the one found here on C&T. I’m a big fan of feta; its creaminess and texture is great for any salad. When I don’t have it I use halloumi, but for me, that just doesn’t make the cut. It’s too chewy and tough, though mind you, it still has it’s uses. It grills well, for example.
The following recipe will not be much different than the one I posted before. However I love it and it makes such a good main meal during the summer months, and it is something special when sharing during a BBQ with friends and family. Here is what you need for 2 hungry people. Scale up the quantities for bigger crowds.
- 1 large cucumber, washed, partly peeled and cut into slices
- 1 large red onion, sliced
- 150g feta cheese, cut into cubes
- 250g baby plum or cherry tomatoes, cut in half
- 50g kalamata olives
- juice of 1 large lemon
- salt and pepper, to taste
- 5 tablespoons good extra virgin olive oil
- around ½ teaspoon dried oregano
- a handful of fresh parsley, washed and chopped
Mix all the ingredients in a large salad bowl and you’re good to go. Eat in good company as a main, or eat as part of a meze and/or a BBQ with a crisp glass of white.
One year ago: Sweet and Sour Leeks with Ricotta and Chilli
Two years ago: Chicken Marinade
Three years ago: Easy Cupcakes
2 thoughts on “Greek Salad Revisited”
Love a good Greek salad. Dodonis feta is my all time favourite 🙂
I love it too. It’s what I want to eat in hot weather. No cooking, no nothing. Just some easy prep. My kind of meal. Thanks so much for stopping by!