How to make Greek Salad?

I use this Greek salad recipe almost every day in the summer.

The traditional Greek salad is a typical summer dish – it has to be made by sun warm tomatoes, preferably picked from my own vegetable garden!

This salad simply doesn’t taste at all in the winter, so I don’t even bother to make it then, but make salad with typical winter vegetables like cabbage and broccoli instead.

It’s great to have something to look forward to when spring is over!

Abroad, I have often been served Greek salad with lettuce. This you´ll never get in Greece – simply because lettuce is in season in spring, not in the summer.

In Chios we got it served with capers - and I just love that! So add capers if you want.

Here’s what you need:

  • Tomatoes, chopped into square pieces
  • Cucumber, sliced (peel the cucumber unless it’s organic)
  • Black olives
  • Red onion or spring onions, cut into slices
  • Feta cheese
  • Dried oregano
  • Olive oil
How to make Greek Salad?

In a deep bowl put first the cucumber, then the tomatoes, the onions and finally the feta cheese (I use to place one slice feta cheese on the top of the salad, but some prefer to crumble it or chop it in cubes).

Decorate with the black olives. Sprinkle with dried oregano and a dash of olive oil.Greek salad can be served as a starter, on its own or with for instance grilled fish or meat. It’s also lovely with tzatziki on the side.

It´s essential to use a good quality olive oil when making Greek salad. I highly recommend Kalamata Extra Virgin Olive Oil, as it is fruity, golden green and aromatic. The Kalamata region in Peloponnese in southern Greece has thousands of years of tradition in producing olive oil and here they make some of the best oils in the world.