Serve with some full flavoured red wine and a few slices of fresh bread to wipe up those last drops of olive oil with.
Photo © Jan-Erik Nilsson for CMC 2009
There is something with the Swedish early summer that makes me crave for the specific Greek blend of flavors that goes so well with the smell of outdoor barbequing, a drop of red wine and a comfortable chair.
For a Greek Salad you just need some feta cheese, some fresh and flavourful tomatoes, some crisp and fresh onions, some large black ‘Kalamata’ olives and some olive oil. Slice, dice and give it a quick stir. I love kalamatas for their taste and often think I should have them in as many salad dishes as possible, Greek or otherwise.
Serve with some full flavoured red wine and a few slices of fresh bread to wipe up those last drops of olive oil with. A full lunch does not need to be more complicated then that but the possible combinations are endless.
A superbly simple dressing that goes well with this salad or as a side dish to barbecued lamb, is the Greek yogurt based tzatziki.
To make, start with some shredded cucumber, drizzled with a teaspoon of salt and let it drain for some 20 minutes. Flavour some thickened yoghurt with 2 crushed cloves of garlic, 1 tbs white wine vinegar and 1 dash of olive oil. Stir, mix and serve. It gets even better after being refrigerated overnight.
Sprinkle the shredded cucumber with a teaspoon of salt and let it sit for about 20 minutes to drain.