Greek Salad, Pseudo-Rustic Style

Posted By Stephen

When I’m a bit hung over, I sometimes crave salad. I know this is rather unusual since most people crave hamburgers or sausages or something along those lines, but I have a theory as to why it happens – tomatoes and cucumber contain a lot of water, which is what the body needs when you are hung over. And if the salad contains something salty such as Feta and/or olives, then all the better.

As it turned out, I was not actually hung over this morning, but I did spend a lot of time running around in the sun yesterday, chasing a little red ball all over a rather large field without much success, so was a bit dehydrated today. And I woke up thinking about Feta, which I haven’t really thought about for a while and can only have been caused by one thing – watching the final episode of Jamie Oliver’s “Jamie Does…” series last week, which was in Greece.

There seems to have been something of a pattern to these programmes – in each country that he visits, he will make a “main” dish, a fish dish or starter, a soup and a salad. At least that is the way that it has seemed in those that I have watched. In Greece of course, the salad had to be Greek salad.

We didn’t have all of the ingredients, so the salad that I made wasn’t quite the same as his, but it was close. My ingredients were:

Three different types of tomatoes, sliced “rusticly”. I remember on the programme he said something like “you really want it to look home made”. Of course it will look home made; I’m making it at home. Grr. Anyway.
Red onion, sliced very thinly.
Cucumber, scraped decoratively with a fork and then sliced.
Olives, preferably decent ones – mine were quite boring and plasticky as I couldn’t find decent ones this morning.
Fresh mint, oregano and parsley. Jamie used mint and dill, but we didn’t have dill.
Dried oregano
Dressing – lemon juice, good olive oil, salt and pepper.
A slice of Feta, kept whole
(Jamie also added sliced green pepper, which we didn’t have)

Mix all of the vegetables and fresh herbs together, dress with the dressing and toss, with your fingers of course. Then put the piece of Feta on top, sprinkle with the dried oregano and drizzle with some more olive oil.

This was delicious, just what I was after and perfect for eating in the garden on a beautifully sunny day like today. I had actually forgotten that we had dried oregano and hadn’t added it, but Kerri reminded me and I was glad that she did because it added a lovely fragrance to the salad. I thought it would be a bit unwieldy to have the Feta in one large piece, but you can of course break bits off with your fork as you go if it’s a one-person salad. If it is for more people then it probably would be unwieldy.

I shall certainly try variations on this theme in the future – I particularly like the idea of using more than one variety of tomato in a salad. I love tomatoes and usually buy different varieties from one week to the next, but I don’t remember every purposefully making a salad with more than one variety before. Hopefully the summer will last, to give me reasons to make it!

May 23rd, 2010

6 Comments to 'Greek Salad, Pseudo-Rustic Style'

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  1. Becky said,

    I went to Crete when I was younger and vegetarian , I lived in Greek Salad and it always looked like this , stunning, takes me back , the only herbs they used were dried oregano , you helped yourself to vinegar, oil and black pepper. Thanks for the memories
    .-= Becky´s last blog ..Beef Burgers =-.

  2. LexEat! said,

    Isn’t it so annoying how without trying your food always looks like it’s made by a professional chef? It’s so tricky to make it look like it was actually home made. I of course have this problem all the time, just like Jamie!
    .-= LexEat!´s last blog ..A week in Yorkshire and surrounds =-.

  3. Personally I prefer the Bulgarian version – a Shopska salad, where the feta cheese is grated over the salad, rather than remaining as one whole slab. If it’s really salty, I feel like all moisture is drained from my mouth and the rest of the salad doesn’t taste very nice.

    I’d recommend fresh flat leaf parsley, finely sliced. Especially if you can find really big leaves, they have a strong flavour and feel almost fibrous, but combine fabulously with really ripe tomatoes.

    Also roasted red peppers work well in the salad.

    Though I didn’t watch Jamie’s show, after watching the Stockholm episode.

    Interesting with the three types of tomatoes, were you able to notice the difference in flavour after all was combined?


  4. Kerri said,

    Your food always looks beautiful, Lex. Jamie should take note 🙂

  5. Kerri said,

    I think I would prefer the Feta to be grated too, although it is easy to break it up into small pieces. I know what you mean about the saltiness but I don’t find Feta too bad for that.

  6. Stephen said,

    Caramella, I am a fan of Shopska too. As for the block of feta, I think most Greek salads have crumbled feta on them… the block is a Jamieism.

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