Greek Salad

Name: Greek Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 small red onion, peeled; 1 small cucumber, peeled; 1/2 green bell pepper, cored and deseeded; 20 baby plum tomatoes, halved; handful capers; handful kalamata olives; extra-virgin olive oil, to drizzle; 6 1/2 oz feta cheese, crumbled; 3 oz Cretan barley rusks, broken into small pieces; salt; microgreens, for garnish; 5½ oz extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp honey

Prep Time10 mins
Total Time15 mins
Makes4 servings

PHOTO: Nicolas Buisson

The secret to a good Greek salad is quality produce and a healthy dose of dressing. Best mixed by hand, this is a great recipe to get the kids involved with dinner prep.

Ingredients

1 small red onion, peeled
1 small cucumber, peeled
1/2 green bell pepper, cored and deseeded
20 baby plum tomatoes, halved
handful capers
handful kalamata olives
extra-virgin olive oil, to drizzle
6 1/2 oz feta cheese, crumbled
3 oz Cretan barley rusks, broken into small pieces
salt
microgreens, for garnish

Vinagrette

5½ oz extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp honey

Instructions

Dice the onion, cucumber and green pepper. Add to a large bowl with the tomatoes, capers and olives, and season well with a good pinch of salt. Toss to combine.
Mix the ingredients for the vinaigrette together in a small bowl until the honey has dissolved. Pour the vinaigrette over the salad, add the oregano and extra-virgin olive oil and mix thoroughly, ideally using your hands.
Finally, scatter over the feta and rusks and garnish with microgreens.

Tip

Cretan barley rusks are made from whole grain barley flour, water and salt, and are super crisp and healthy. You will find them in Greek delis or at online specialty food shops. If you can’t find any Cretan rusks, use leftover stale bread to make your own!

Preheat the oven to 400°F (200°C). Dice the bread, toss with some salt, pepper and dried oregano and spread out on a baking sheet. Bake until the bread is crispy — no longer than 10 minutes. Remove from the oven and leave to cool. They are then ready to use.

Recipe by Christina Mouratoglou & Adrien Carré and excerpted from Mazi: Modern Greek Food, published by Firefly Books Ltd. 2018. Photo by Nicolas Buisson.

This article was originally published on Aug 20, 2018

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