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A Classic Greek Salad Recipe

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A Classic Greek Salad Recipe

The Secret Recipe Club

A Classic Greek Salad Recipe

In preparation for an upcoming trip to Astypalaia, a small Greek island in the Aegean sea, it seemed only right to make a Greek Salad to accompany the moussaka I made for friends who came over for dinner the other night. I love a classic Greek Salad, or Shepherd’s Salad (Çoban Salatası) as we used to call it when I lived in Northern Cyprus. It’s the whole combination of salty feta cheese (beyaz penir), juicy sweet tomatoes, cool cucumber, crisp lettuce, plump olives all being bound together in an olive oil and lemon dressing with fresh oregano (rigani) that makes my taste-buds sing. Greek salad makes a perfect main “veggie” meal when served with crusty bread, but equally is a fabulous side accompaniment for any main course, such as moussaka, kebabs, barbecued meats or tarts and quiches.

Greek Salad

So, with an imminent trip to the beautiful Greek Island of Astypalaia, as well as the chance to use my new Spode Italian Blue china (that was recently sent to me), when I was trying to choose a recipe to make for The Secret Recipe Club this month over at A Day in the Life on a Farm, as soon as I saw Greek Salad in the recipe index, my choice was made! The blog A Day in the Life of a Farm is run by Wendy; she and her husband are both retired police officers living the good life on a farm away from the hustle and bustle of city life. Wendy enjoys scuba diving, travel, reading, games, hiking, entertaining, cooking, quilting and painting, and she has a wonderful selection of recipes on her site, of which Greek Salad is just one that caught my eye.

Authentic Greek Salad

Other recipes that I bookmarked to make in the future are: Goat Cheese with Lemon and Thyme Olives; Roasted Red Pepper and Herb Cheese; Bacon Waffles; Sausage and Cheese Breakfast Casserole and Eggplant Parmesan Pizza. Wendy’s Greek salad had beetroot in it, and although I love beetroot, as I was serving the salad as the only accompaniment to a big tray of moussaka, I decided to leave it out. Her recipe also suggests Pepperoncini Peppers, which I didn’t have, so I added a few capers to add a piquant taste, and as I had fresh oregano growing in the garden, I used fresh oregano instead of oregano paste. The salad was assembled a few hours before I intended to serve it, and all I had to do was add the salad dressing just before serving, thus making it a fuss-free side dish.

Shepherd's Salad

I’ve shared my adapted recipe for Wendy’s Greek Salad below and I’ll be back later on this week with NEW tales from the island of Astypalaia, plus some in-depth stories from Sri Lanka and some NEW recipes that I have been creating over the past few months, so DO please keep popping back to see me! Karen 

Spode Blue Italian

Disclaimer: I was sent a selection of Spode Italian Blue china and Sophie Conran by Portmeirion China for review; all views and opinion remain my own and I was not paid to write this post. 

Spode 1900 Catalogue Front page

Blue Italian 200th Anniversary

Quintessentially English and synonymous with Great British design, Spode Blue Italian celebrates its 200th anniversary in 2016 with a stunning new collection.
With its floral chinoiserie border encompassing an Italian rural scene in shades and textures of cobalt blue, Spode Blue Italian is recognised as one of the most admired British designs of all time. Instilling peace, tranquillity and wonder into the home, the collection is adored worldwide. Made from the finest porcelain, Spode’s signature anniversary collection includes a Hot Beverage Pot, Biscuit Barrel, 2 Piece Fruit Strainer, 4 Piece Entertaining Set, Platter and Bowl. Each is accompanied by an anniversary certificate and is presented in special packaging.

Look for the 200th Anniversary limited edition Collection with many pieces being discounted during 2016. 

Spode

SRC

Greek Salad

Print recipe
Greek Salad
Serves 4 to 6
Prep time 15 minutes
Dietary Gluten Free, Vegetarian
Meal type Salad, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party
Region Greek
By author Karen S Burns-Booth
My recipe for Greek Salad, adapted from A Day in the Life on a Farm, with all the essential elements that a traditional Greek salad has - Feta, Oregano, Cucumbers, Olives and Tomatoes with an Olive Oil and Lemon dressing.

Ingredients

  • 1 small Cos lettuce
  • 1 small cucumber (peeled in strips, cut length ways and cut into chunks)
  • 250g cherry tomatoes (halved)
  • 1/2 red onion (peeled and finely diced)
  • small bunch of spring onions (trimmed and finely sliced)
  • 3 tablespoons black olives
  • 1 tablespoon capers in brine (drained)
  • 150g feta cheese (cut into cubes or crumbled)
  • 1 tablespoon fresh oregano leaves (small leaves pulled from stem and large leaves finely chopped)

Dressing

  • 150mls extra virgin olive oil
  • Juice of 2 lemon
  • sea salt to taste

Note

My recipe for Greek Salad, adapted from A Day in the Life on a Farm, with all the essential elements that a traditional Greek salad has - Feta Cheese, Fresh Oregano, Cucumbers, Olives and Tomatoes with an Olive Oil and Lemon dressing.

Directions

Step 1 Make the salad dressing by mixing the olive oil and lemon juice together and season to taste with a sea salt.
Step 2 Arrange the lettuce leaves in a large serving bowl or platter, and then add the cucumber, tomatoes, red and spring onions, olives, capers and scatter the feta cheese over the top. Garnish with the oregano leaves.
Step 3 Just before serving, pour the salad dressing over the salad.

Greek Salad

Reveal Day SRC

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Comments

  12. Spanish HomeMade says

    Today is the perfect day to have one of those! Looks delicious and healthy! We are Spanish and have similar ones, but really like the cheese you use for it! we try to have the salad or souvlaki every time we coincide with our greek friends in sweet for (we do paella street food).

    Thanks for the recipe!

    🙂

    Reply

  13. Anne says

    Such a simple salad, yet one that is hard to master. There is nothing better than a good greek salad on a hot summer’s day – the leaves and cucumber make it wonderfully fresh, yet the salty feta cheese adds a little kick to it.

    Reply

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