A colourful Greek salad is a favourite side to any main course. Or a meal itself with crusty bread. Emily Lycopolus' recipe from her GREECE COOKBOOK is our go-to version.
1/4 cup robust extra virgin olive oil
1 tbsp Red Wine vinegar
1 tbsp lemon juice
Zest of one lemon
1 tbs chopped fresh oregano
Sea salt and cracked black pepper
2 cups cherry tomatoes, quartered lengthwise
1 English cucumber, skin on, ends trimmed, cut in half lengthwise
1 small red onion
1 cup Kalamata olives
2 cups roughly crumbled feta cheese
In a large bowl, whisk together the olive oil, vinegar lemon juice and zest, oregano and salt and pepper to taste. Cut cucumber halves, horizontally, in 1-inch pieces. Toss to coat in the dressing mixture. Top with feta and add a few large chunks. Add olives. Gently toss with dressing.