The cheese in a Greek salad makes this a light meal.
a tomato (or several small ones)
- If necessary, wash the lettuce. If the leaves are large, cut or tear them into smaller pieces. Put the lettuce in the bowl.
- Cut the cheese, tomato and olives into small pieces (see below). Add these on top of the lettuce.
- Pour (not too much!) on top of the salad.
- This is a very light meal. You may like to add some good bread and butter on the side, and perhaps some nuts to nibble. This is a basic Greek salad. Of course, once you have the idea of adding stuff to salad, you no doubt can think of all sorts of things to add.
- Since this is a Greek salad, the obvious choice of cheese is the hard Greek cheese, fetta. But you can use any cheese that you enjoy eating.
- The British tend to cut a tomato by first neatly quartering it, them possibly cutting each piece again into regular eights. The Greeks hack rough shaped chunks, which look more interesting! (It tastes the same of course.)
- If the olives are pitted (without stones), then you can cut them in halves or quarters. They are strong flavoured, and this helps to spread the flavour. If the olives have stones, then cut the flesh off the stone as much as you can, then you can suck the stone clean as a cook's perk!
© Jo Edkins 2012 -