Greek Salad with Feta and Olives
So you’ve been to Greece and you can’t believe while you were there that you loved olives. For the first time in your life you didn’t go Yuk!
Olives are an acquired taste and in our house we call the process ‘aversion therapy’. Start with the lightly flavoured greens and move up to the robust black, slowly over time mind you. It was that Greek Salad that made you change your mind about the little oval jewels wasn’t it? Well here is a way to re-capture that flavour and remind you of those heat soaked heady days of holiday. Lets face it anything even resembling summer is a bonus at the moment.
What you need:
Good feta cheese made with sheep or goats milk.
1 red onion.
Vine ripened tomatoes.
Pitted Kalamata black olives.
Red wine vinegar.
Extra virgin olive oil.
Salt and pepper.
What you do:
Cut the feta into large rough cubes and set to one side. Cut tomatoes into half moons. Slice onion thinly (but not so thin that they are floppy). Cut cucumber into cubes.
Now put half the vegetables into your serving dish top with some feta and olives (if you are concerned about presentation be careful because the feta will smudge the lovely veg, so place carefully). Top with the rest of the veg then feta and olives.
Just before serving sprinkle first with oil and then vinegar, then salt and pepper.