Greek Salad

At the supermarket today almost right next to each other I saw these beautiful little heirloom tomatoes and in the cheese refrigerator close by, some crumbled feta cheese. Greek Salad ….they whispered to me.

I just could not resist the tomatoes; they looked like little baby watermelon. They were only the size of cherry tomatoes.

Greek salad has been one of my favourite summer salads for a long time. Those of us in the southern hemisphere are in the middle of summer at the moment, so there is fresh produce in abundance in the stores and salads are just right for the hot days.

I was also sure my regular readers would be thinking our family lives on a diet of sugar and butter in various forms, so I thought I’d best give you a slightly different dish to create a more balanced impression.

This is my very simple version of a nice chunky Greek salad. So easy it’s hardly even a recipe!

Greek Salad

  • 2 large red tomatoes
  • 1 small punnet of cherry or small heirloom tomatoes
  • 1 cucumber
  • 1 cup of Kalamata olives
  • 1 cup of crumbled Feta Cheese
  • 1 red onion chopped

Simple Lemon dressing

  • Juice of one lemon
  • 1/4 cup good Olive oil
  • pinch of sugar
  • salt and pepper

Chop all your ingredients, I like to leave mine chunky and pit the olives. Crumble your feta cheese over.

Place your dressing ingredients in a jar together, screw on the lid, give it a good shake and pour over your salad - gently toss to coat and serve. I like lemon so I tend to use a lot, feel free to reduce the lemon juice to roughly 2-3 Tblspns if you prefer.

This salad does not benefit from sitting around. Many people like to add some salad greens as well, red pepper is another common addition.

Kahl Orexh! (that’s Greek for “have a nice meal” - or perhaps “where is my toothbrush?” - I’m not really sure)