THE GREEK SALAD
A recipe from Greek cookbook Peinao.
If we had to live off one salad for the rest of our lives, it would be Greek saláta. No table in Greece is complete without this classic salad and every island has their own interpretation that often includes a few extra ingredients such as caperberry leaves or golden pepperoncini. This is our version – don’t forget to mop up all those beautiful juices with some fresh bread.
For the oregano and lemon dressing, place the ingredients in a bowl and whisk to combine.
Place the cucumber, tomato, pepper, onion, olives, caperberries and golden pepperoncini in a large bowl, then add the dressing and toss to combine.
Transfer the salad to a large serving plate, top with the feta, caperberry leaves and a few oregano leaves, and serve.
- 200 g (7 oz) cucumber, cut into 1 cm (1/2 in) chunks
- 300 g (101/2 oz) truss tomatoes, cut into chunks
- 1 yellow bullhorn (banana) pepper, finely sliced
- 1 red onion, finely sliced
- 100 g (31/2 oz) pitted kalamata olives- we used Organic Kalamata Olives
- 50 g (13/4 oz) caperberries, drained,
- plus 1 tablespoon caperberry leaves
- 75 g (21/2 oz) golden Greek pepperoncini, drained (optional)
- 250 g (9 oz) Greek feta, crumbled oregano leaves, to serve
OREGANO AND LEMON DRESSING
- 80 ml (1/3 cup) extra virgin olive oil - we used Ladi Biosas EVOO
- juice of 1 lemon
- 1 teaspoon dried oregano - we used Organic Mountain Oregano
- 2 teaspoons mashed Jammy garlic (see page 207)
- 1 teaspoon salt flakes - we used Sea Salt Flakes from Greece
A comprehensive Greek cookbook must have a Greek salad recipe, and the one by Helena and Vikki is a mouthwatering Greek salad that you just can't have enough of. Yes, it's that good and one to try making!
Book credits: Peináo by Helena Moursellas & Vikki Moursellas, published by Smith Street Books, distributed by Thames & Hudson Australia. Copyright photography: © Jorge Rivera, Helena Moursellas and Pawel Soltysinski