If you are looking for a meal that will spruce up your senses, keep you light and is really low on calories, it is a Salad. One of the most popular salads is the Greek Salad. There is hardly anything that is more refreshing than a perfect bowl of Greek salad. We at Nature’s Basket have cracked the perfect Greek salad recipe that you can make. It is simple, beautiful but how do you know if you have done justice to the classic one? Read on to knock your greek salad out of the park in your kitchen.
The root of any salad is its base! Starting with Tomatoes – they are non-negotiable, and they should be as sweet as possible. If you struggle to find really ripe ones, even at the height of summer, then sprinkle the slices with a little sugar, so they can macerate while you prepare the rest of the salad. Cucumber is another must, though you can replace it with fennel on the basis that this is less likely to make the salad wet and soggy. If you want to have a dash of spice in your salad, you can try adding the aniseed as an extra, but we feel that the cool blandness of the cucumber is enough in itself and makes this dish stand out on its own on a particularly hot day.
A Greek salad has to include feta and olives – preferably kalamata, and preferably with the stone still in so they remain plump and firm. Extras always work in all types of salads, whatever extra topping you choose whether it is the protein or veggies some extra crunch is always welcome.
Herbs and Spices
The seasoning is a crucial part of the salad. You don’t want your salad to taste bland right? Most people like using dried spices, but adding the fresh ones not only gives it the extra crunch but a really fresh aroma as well. Oregano, coriander and mint leaves can be your classic herbs that can marry any salad whatsoever.
You cannot finish a salad without a dash of delicious dressing! Whether it’s a dash of lemon or a drizzle of olive oil, dressing is the key. It helps get that extra flavour to your crunchy and juicy veggies and meats.
The recipe to perfect greek salad:
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
10 smallish, sweet tomatoes
½ tsp caster sugar (optional)
1 cucumber, chilled
25 kalamata olives, preferably stone-in
1 tbsp capers, drained (or rinsed if packed in salt)
3 sprigs of fresh oregano, leaves picked and roughly chopped, or a generous pinch of dried oregano
150g feta cheese
- Slice the onion as thinly as possible and whisk the vinegar with half the oil and stir into the onion
- Leave to soak for at least 20 minutes, but a few hours won’t do any harm
- Cut the tomatoes into generously bite-sized chunks, sprinkle with caster sugar (if using) and a good pinch of salt, and leave for 10 minutes
- When ready to serve, roughly chop cucumber into chunks and arrange on a platter
- Add the tomatoes, onions (reserving any soaking liquid), olives and capers
- Whisk the rest of the oil into any liquid remaining in the onion bowl, along with the ouzo, if using, then use this to dress the salad, along with most of the oregano.
Easy right? Now you can create your version of the best Greek salad and take your taste buds directly to Greece!