Village Greek salad in all its glory - Click to Enlarge Image
Exactly when the tomato arrived in
Like the Italians and the Spanish, Greeks use the tomato in everything from casseroles to soups; they stuff them, roast them, bake them, fry them, dry them, grate them, pulp them, and turn ‘em into sauce. Opa! But the single most popular way for tomatoes to be consumed in
So, if what you mean by Greek salad is a tomato salad that includes feta cheese, olive oil and oregano as its most basic constituents, you will need to be specific. More often than not, if you are in a Greek restaurant, both in
My father's pride and joy, a 1 kg. tomato! - Click to Enlarge Image
I used tomatoes from our kitchen garden for this dish, as we still have quite a few left. My father-in-law brought us some seed from
3 medium sized ripe tomatoes cut into quarters or sixths
½ a cooking onion, sliced
½ a cucumber, peeled, halved and sliced
Several Greek pepperoncini (be sure to squeeze them to drain the brine before using)
Some Kalamata or wrinkled black olives (the choice is yours)
½ cup (125 ml.) crumbled Greek Feta cheese
¼ cup (60 ml.) Greek extra virgin olive oil
2 tablespoons (30 ml.) Greek wine vinegar* (optional, I normally do not add it)
1 teaspoon (5 ml.) dried Greek oregano
Fresh ground pepper
Salt to taste* (optional, I normally do not add it as the Feta is already salty enough)
- Wash and cut the tomatoes, cucumbers and onions and put them together into a salad bowl.
- Add several olives and pepperoncini to the bowl.
- Sprinkle the crumbled feta overtop of the vegetables, then follow with fresh ground pepper, oregano, and the olive oil (salt and vinegar are also options at this point, but are not required ingredients. I do not add salt because as I stated above the Feta cheese is already quite salty, and any additional salt will only serve to make the tomatoes drain their water, thereby limiting the standing time of the salad).
- Mix everything together a couple turns, but don’t overdo it, and serve.
Kali Orexi! (Bon Appetit)
Greek Food Recipes and Reflections
Copyright © 2008, Sam Sotiropoulos. All Rights Reserved.