The ultimate Greek salad
This recipe is from our Cretan queen—Maria. We've sat around Maria's table in Crete many times learning her recipe for the perfect mix. Made for a sunshine moment, this dish is best enjoyed in the summer months when produce is at its best.
Simple, quick, and oh so delicious, Greek salad is made (or broken!) by the freshness of the ingredients. This is a dish that really should be eaten in summer when tomatoes and cucumbers are in season.
Maria opts for the addition of red wine vinegar for a little more acidity and depth of flavour. But, if vinegar isn't your thing then you can leave it out—an equally authentic option and one favoured by our Peloponnese queen, Marianna.
Here's the method:
- Chop your cucumber, tomatoes, pepper, and red onion to a size and shape of your choosing. (In Greece, they often peel the cucumbers, but it's up to you).
- Add the Kalamata olives to your chopped vegetables, keeping them whole. (It really does need to be the dark olives here and really the Greek ones to best).
- Apply the feta. Now, again—traditionalists in the Greece might keep it as a whole block. Or break it into big chunks. You're welcome to scatter across the plate into smaller pieces, but know that in Greece it's often preferred in chunks.
- Add your oregano, a generous drizzle of olive oil, and a splash of red wine vinegar (if using).
- Gently toss.
- Season with salt and pepper to taste, and finish with an extra drizzle of liquid gold. You should see it pool in the bottom of the salad so you can drag your bread across it at the end of the meal.
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