I went into the garden to throw a few words of encouragement to the veg plot and was so taken aback by the unaccustomed summeriness (is that a word?) that I started thinking about lunch in the garden. Something salady was needed, obviously – a chunk of feta in the fridge caught my eye and the words “Greek Salad” popped into my head. Perfect summer food.
I’ve been making this salad for years but I feel I should confess that, having never been to Greece, I wouldn’t know an authentic Greek salad if it jumped up and slapped me so, for purists, my version could probably best be described as Greek-ish.
½ red onion, thinly sliced
2 tbsp olive oil
juice of half a lemon
½ tsp dried oregano
2 large vine ripened tomatoes
5 inch piece of cucumber
20-25 kalamata olives
olive oil for drizzling
Put the thinly sliced onions in a large salad bowl and mix with the olive oil, lemon juice and dried oregano; I find this short marinating takes some of the ‘sting’ out of the onions.
Chop the cucumber in half lengthways then into chunky half-moons; chop the tomatoes into chunky pieces, discarding the cores; halve the olives. Add cucumber, tomatoes and olives to the salad bowl then crumble over the feta and mix well (use your hands to avoid bruising the cuke).
This made enough for two with enough left over to fill a couple of wraps for lunch tomorrow.