Traditional Greek Salad Recipe
Method
Take the ingredients (except the feta) out of the fridge about 1 hour before you make up the salad. Salad vegetables always taste better when not fridge cold, especially tomatoes. Peel the cucumber and chop the vegetables into mouth sized pieces and mix gently in a bowl with the olives. Season with salt and pepper, and drizzle with plenty of olive oil. Pop the slab of feta on the top and drizzle with more oil, then sprinkle with oregano. Have a good chunk of granary bread handy, because there'll be some lovely olive-oily juice at the bottom when you finish. A soft, light white wine goes well with this authentic Greek Salad!
You can vary the salad by adding a truly Cretan twist. Use a softer cheese in place of Feta - a soft goat's or sheep's goes well. In Crete they use Mizithra. Another variation might be the inclusion of capers - often found on Santorini, and Crete.
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