GREEK SALAD | YIA SAS AND G’DAY – COOKING WITH MANOLI
MANOLI’S GREEK SALAD
2 medium juicy tomatoes
½ a medium onion
100 grams Greek feta cheese in a block
1 tablespoon oregano leaves (or alternatively 1 teaspoon dried oregano)
2 tablespoons quality extra virgin olive oil
1 tablespoon vinegar
pinch of salt
pepper to taste
1. Wash and dry the tomatoes and cucumbers. Cut the tomatoes into bite-size chunks.
2. Slice the partially peeled cucumbers.
3. Slice the onion.
4. Place the vegetables into a salad bowl. Add a handful of olives.
5. Season with the salt, pepper and add the fresh oregano leaves.
6. Pour over the oil and vinegar and gently toss the salad.
7. Add the block of feta on top. Sprinkle more oregano and another drizzle of oil.
8. Serve with crusty bread.
KALI OREXI !!
Greek Salad’s authentic name in Greece is “Horiatiki Salata” or Village Salad. During the Greek summer months, it is present on most Greek tables at home and at the tavernas. While there are variations, its traditional form is simply a colourful combination of chopped tomato, cucumber, onion, feta cheese and olives, finished with a splash of olive oil, salt, vinegar (optional) and oregano (optional). A Greek salad is always accompanied with crusty bread for dipping into the bowl to soak up the delicious combination of salad juice.