Is it ridiculous to get excited about tomatoes? Maybe a little. But I’m telling you, if you could smell these tomatoes through the screen I think you would get a little excited as well.
The thing is, they smell like summer. Hot and sweet. These tomatoes are not the sad insipid salad filler that so often you buy in the UK feeling obliged to add them to a salad. These are tomatoes to celebrate! And what a better way to celebrate than with Greek Salad.
Maybe the Greek sunshine has finally hit me, but that’s how I felt as I sliced these tomatoes. Freshly picked from the neighbours farm early that morning, they were all a little mismatched, different sizes and slightly different flavours, something that you could grow in your backyard, not the clinical perfection that you get in the supermarkets.
So with the perfect tomato base, a good Greek salad needs just a few more things really for ultimate satisfaction, crunchy cucumber, sweet red onion, green peppers, black olives and creamy feta. And of course I can never forget the Greek trifecta : olive oil, lemon juice, and salt. (It’s become the mantra of cooking for my fiancé and his family, when I think I’ve put enough in… Add a little more for good measure)
Now I’m a fresh herb lover, and usually I would take the opportunity to chop up loads of basil, mint and dill to add to the salad, but here and on holiday it really needed nothing more than a sprinkle of good dried oregano. They use dried oregano everywhere in Greece. On souvlaki, salads and grilled bread, the dried herb really comes into its own.
This is a meal for summer days, eaten in the sunshine, with hair still wet from a swim in the Ionian Sea, the salt on your skin turning white in the summer sun.
Eaten inside in the fading light of your London flat, wishfully thinking of summer holidays gone by.
This really is a guideline not a concrete recipe. Use whats fresh, use what looks amazing!
- Mixed variety of tomatoes
- Red Onion Sliced
- Cucumber Sliced
- Lemon Juice
- Dried Oregano
- Olive Oil
- Roughly chop the vegetables, in different size and shapes to make it interesting. Season generously with the lemon juice and salt and finish with olive oil and dried oregano.