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