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.
1 small red onion, peeled
1 small cucumber, peeled
1/2 green bell pepper, cored and deseeded
20 baby plum tomatoes, halved
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
microgreens, for garnish
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.
Recipe by Christina Mouratoglou & Adrien Carré and excerpted from Mazi: Modern Greek Food, published by Firefly Books Ltd. 2018. Photo by Nicolas Buisson.