Greek salad is one of those dishes that always seems to brighten your day. Perhaps it is due to its proclivity on dining tables throughout the Aegean, but it never fails to conjure fond memories of sunny holidays and long, carefree lunches.
Our own version of this classic dish strays a little from the traditional – we have decided to bake our feta with honey – two very Greek ingredients, which when baked together create wonderfully sweet and salty croutons that add another layer of texture to this dish.
Though not strictly traditional, we also add some shredded lettuce to help tie the salad together and leave our onions to marinate in a simple lemon dressing – taking the bite out of the onion and bringing much-needed acidity. The real star of the show are those croutons though – maybe make a big batch as you’ll want them on all salads soon!
2 Large Tomatoes, diced into 2cm chunks
1 Large Green Bell Pepper, sliced into strips
½ a Small Cucumber, cored and cut into 1cm thick strips
1 Little Gem Lettuce, roughly shredded
75g Kalamata Olives
200g Feta, broken into 4cm chunks
2 tsp Runny Honey,
1 tsp Olive Oil,
1 tsp Dried Oregano,
Pinch of Pepper,
½ a Red Onion, finely sliced
Juice of 2 Lemons
50ml Extra Virgin Olive Oil
Generous Pinch of Salt & Pepper
Pinch of Dried Oregano
TIP – Providing the onions are fully covered by the dressing, this will keep in the fridge for about a week.