Summer Greek Salad

comments (16) July 23rd, 2010

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cookinwithherbs susan belsinger, contributor
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This salad is simple to prepare, beautiful to look at and absolutely delicious to eat! Make it this weekend to celebrate the bounty of the season.Click To Enlarge

This salad is simple to prepare, beautiful to look at and absolutely delicious to eat! Make it this weekend to celebrate the bounty of the season.

Photo: Susan Belsinger

Ingredients:
Serves 2

1 cucumber, washed and sliced medium-thin
1 large or 2 medium tomatoes, cored and sliced
Salt and freshly ground pepper
1 piece, about 4-ounces feta cheese, sliced in half lengthwise very thin
A few slices of thinly sliced onion, optional
Handful of Kalamata olives
About 2 teaspoons capers, optional
Extra-virgin olive oil
About 1-1/2 to 2 teaspoons fresh chopped oregano leaves or dill or about 1/2 teaspoon dried oregano leaves, crumbled

Having just recently spent a few weeks in July on the isle of Syros, I found out what a true Greek salad is and savored many of them, all a variation on this theme, in the height of the season. The tomatoes there, I might say, were the best that I have ever eaten—sweet and tart and red and bursting with juice. In restaurants and the market, I only ever saw English cucumbers, so they were served with the skins and had no big seeds. If you are using a waxed cucumber, it must be peeled.

There are many kinds of feta to choose from—sheep, goat, cow, very salty, extra creamy—all of them are very fresh. On this traditional dish, not once did I see the feta crumbled, it was always sliced, in keeping with the textures of the other salad ingredients.

It was caper season, and let me tell you, fresh cured capers are something that we don’t see here!  Ours are small and briny, so I generally rinse them before using. This salad is placed on the table family style and generally serves 2 to 4 people; it is easily doubled or tripled.

Arrange the cucumbers on a plate and lay the tomato slices over them. Season lightly with salt and pepper. Lay the feta slices on the tomatoes and scatter the onions over the cheese.

Scatter the olives and capers over the salad.  Drizzle about 1 tablespoon olive oil, or a little more overall and scatter the oregano or dill on the top of the salad as garnish. Serve with crusty bread and a glass of wine or a cold beer. Yas sou!


posted in: tomatoes, cucumbers, salad, Oregano

Comments (16)

LeahScammell writes: Beautiful presentation , i love this ..
Posted: 12:41 am on November 7th
LeahScammell writes: Beautiful presentation , i love this ..
Posted: 12:41 am on November 7th
learmsit writes: so yummy
Posted: 5:10 am on November 5th
PattiWhite writes: I like this pizza
Posted: 2:32 am on November 5th
sethlewis45 writes: Awesome
Posted: 4:17 am on November 3rd
abelhicks34 writes: I appreciate to your work
Posted: 2:28 am on November 2nd
Bethanymullins writes: Its so yummy
Posted: 2:34 am on October 28th
hankrooster writes: This is tasty.
Posted: 4:53 am on October 24th
AnaRussell writes: Really mind blowing
Posted: 12:52 am on August 4th
lavinakim writes: awesome
Posted: 5:29 am on August 3rd
corybrady writes: This is very tasty.
Posted: 3:13 am on April 8th
ElizabethObrien1961 writes: I love Greek salads. The best of I ate on Corfu!
Posted: 6:31 am on January 28th
Calebwood writes: Brilliant....
Posted: 1:50 am on January 27th
Kerenross writes: Looks beautiful and yummy
Posted: 7:32 am on December 22nd
AlanWilkins writes: yummy
Posted: 1:59 am on May 29th
Robzikshi writes: Love this
Posted: 5:09 am on May 21st
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