Greek Salad Recipe

Memories of Summers on the Greek Islands

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Pam's Greek Salad Recipe will bring back memories of warm Mediterranean sunshine, a bottle of chilled Retsina, the clear blue sea, the smell of fish grilling on an open fire and the sounds of happy people in a small taverna.

Just follow her step-by-step instructions for this authentic and classic Mediterranean dish.

• 2 large ripe tomatoes cut into 3/4 inch cubes
• 1 small cucumber, peeled and cut into 3/4 inch dice
• 1/2 small onion thinly sliced (we use sweet Spanish onions, but red onion is a good alternative)
• 1/2 dozen sprigs fresh oregano, coarsley chopped
• 1 small Cos lettuce
  
• A handfull of Black Olives
• 6 ozs/150 grams Feta cheese
• You can use the classic  recipe of 4 Tbs. olive oil, or you could use 2 Tbs. of our own Vinaigrette Dressing.

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Method

1. Combine all ingredients except the lettuce leaves, Feta and Black Olives, and mix well.
2. Leave for 30 minutes in the fridge, to draw out the juices.
3. Arrange the lettuce leaves on a serving dish or salad bowl.
4. Spoon the salad mixture over the lettuce leaves. Garnish with the Feta and Black Olives.
5. Serve immediately with our Crusty Bread Recipe

Yiamas !