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Greek salad itself does not exist in Greece. It’s like the Cantonese rice in Canton (see the recipe HERE). But there is always a salad at the table with at least feta and tomato, and it’s just a salad for them. Afterwards, you can really add what you want. The important thing (as with all recipes) is to use good, ripe vegetables. To keep the salad fresh, I place the vegetables in the refrigerator for at least an hour or two before preparing it (as it takes 5 minutes in total). With just salt, pepper and a good olive oil, this is a fresh, colorful and super tasty dish!
For 6 persons :
- a dozen ripe tomatoes
- 2 green peppers
- 1 cucumber
- 1 red onion
- a good handful of olives (black or purple from Kalamata)
- 500g of fresh feta cheese
- salt, pepper, olive oil
Wash and cut vegetables, peppers, tomatoes etc.
The same goes for red onions. I’ve recut again from the photo!
Put everything in a large container and mix well.
Add salt and a little olive oil to the vegetables. Mix well and pour onto plates or a large serving dish. Place the feta cheese and crush it between your hands to break it up.
Pepper generously and place the olives.
Drizzle with olive oil.
It’s ready! I’m just showing you the picture when I’m mixing right before eating, but serve the salad well without doing so! That’s why I’m showing you what it looks like, because it’s much less pretty for the presentation!
Serve without delay!
