greek salad is a favourite of mine. in greece, that is. whenever i order one here in switzerland, disappointment hits me hard. it’s usually a dull combination of badly ripened vegetables from northern european greenhouses, topped with a solid brick of feta cheese that has been kept in a plastic wrapper for months.
but there is hope. with a little bit of research and creativity, you can make your home-made greek salad taste of a wonderful summer holiday on the cyclades.
this is how it works:
1. buy only the best vegetables. get organic tomatoes, bell peppers and cucumbers, and make sure they are ripe and colourful. if you buy them from the market, you may even ask to taste them before purchase.
2. buy kalamata olives (in switzerland, the organic ones from coop are quite tasty) and good organic capers (alnatura/migros sell organic ones in switzerland, but you can also go to the market and try to find the larger caper fruits at one of the mediterranean food stalls).
3. forget the balsamico. greek salad is made with red wine vinegar. buy a good quality – my favourite in switzerland is the organic one from globus.
4. marinate your feta. it’s very hard to find anything but the brick-like feta in plastic anywhere in central/northern europe – so it’s all about how you make this solid brick taste more like the aromatic, crumbly and fresh feta you like to eat on the greek islands. here is how i do it: i buy the organic feta from coop, unpack it, slice it in two halves, put the two halves on a plate and pour a decent amount of good olive oil over them. then i add salt and mediterranean herbs (a wonderful two-in-one is the mediterranean flavour salt from es trenc on the spanish island of mallorca). turn the feta slices in the marinade and then leave to marinate for at least 30 minutes.
now that you know what makes your salad better than average, here’s the recipe:
greek salad
(serves 4)
5 tomatoes
1 large cucumber
1 bell pepper
1 large red onion
150g kalamata olives
50g capers
1 brick feta (ca. 150g) – marinated
salt, pepper, red wine vinegar and olive oil to season
chop your tomatoes, cucumber (if it’s organic, do not peel it completely. by peeling off stripes only, you get a nice pattern), bell pepper and onion. try to keep your chunks and slices fairly large – that will give a better look to your salad. add olives and capers, and place the feta on top of the salad bowl. serve with salt, pepper, oil and vinegar (everybody should be allowed to season their own portion) and some slices of fresh baguette. now take a bite, close your eyes and imagine sitting on a terrace in santorini!