Prep 5 mins
Cook 10 mins
Posted for Zaar World Tour 2005. The ingredients in this salad are typical for Greece. It's a great side dish for any fish or grilled meats, alternatively serve with crusty white bread for a light lunch. This is for two people, but you can easily increase the amounts.
- 4 large vine-ripened tomatoes
- 1⁄2 cucumber, peeled
- 2 spring onions, white and green parts, sliced (scallion)
- 10 green olives
- 10 black olives
- 2 -3 tablespoons capers
- 7 ounces feta cheese, broken into chunks (more if you like)
- fresh basil, roughly chopped (optional)
- 3 -4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- salt, to taste
- black pepper, to taste
- 1 pinch dried oregano
- Cut the tomatoes and cucumber into bite-sized pieces.
- Place into bowl and add, spring onion, capers and olives.
- Add the olive oil, vinegar (if using) and season with salt, freshly ground black pepper and oregano to taste.
- Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
- Add the feta and stir once more.
- If you want you can sprinkle the salad with freshly chopped basil leaves.
- Serve immidiatly.
- Kali orexi!
This was fantastic! I didn't have any green olives so just increased the amount of black olives. A wonderful healthy salad that I will make often!
We had this as part of a salad dinner along with a couscous salad and an herbed fruit salad. I didn't have capers or green olives, but I did have some good kalamata olives. I also reduced the feta cheese by at least half and used only 2 tablespoons of olive oil. It was wonderful!
I loved this! Must admit I didn't measure anything, but used close to the measurements listed. I didn't have cucumber, green olive or basil, so used more black olives and capers. I topped with herbed feta. This kind of recipe wouldn't have appealed to me before the zaar world tour, but now that I've given it a chance, greek food is amazing! Thanks Sylvie!