STRAIGHT FROM ATHENS
In 2006 I did a tour through Greece. What an amazing trip that was. I travelled through various islands, Crete and Santorini, through areas of the mainland and finally landed in Athens, the capital. As per most of my travels, highlights included historical sites and, of course, food.
One of the things that surprised me was how different the Greek salads were there compared to what is eaten in restaurants here. It consisted of large, fresh cuts of tomato, onion, and cucumber. There were no peppers.
Kalamata olives were plentiful from the city of Kalamata and so was the large block of feta cheese placed directly on top of the salad. The feta used was made of sheep’s milk. It had more tang than cow’s milk feta and it also had a smoother texture so it melted in your mouth quite literally. The other interesting thing was that there was no dressing. Perhaps it was the heat in Greece but once I had fresh Greek salad like that, I would not be able to do it any other way. And since then, I haven’t.
The fresh vegetables and the block of cheese were brought directly to you with a sprinkle of Greek oregano which is quite potent in comparison to regular oregano you can buy in stores. The salad was served with a bottle of olive oil and red wine vinegar to drizzle over your salad to taste.
It is a very simple salad to make at home and a healthy option too. It is best served when the vegetables are at room temperature so you have the opportunity to taste the freshness of them.
No doubt it will be a crowd pleaser at your home also.
2 medium tomatoes
2 Tbsp red onion (diced)
150 g block feta
2 Tbsp olive oil
50 g kalamata olives
red wine vinegar
1. Cut cucumber and tomatoes into bite-sized chunks.
2. Combine vegetables with onion.
3. Place feta on salad.
4. Garnish with oregano and olives.
5. Drizzle with olive oil and vinegar.
Protein 11.3 g