I recently discovered that a ‘Greek salad’ as we know it is just something that the Greeks have made up for the tourists. Apparently a true ‘Greek salad’ is dependant on region and season. So determined not to be hoodwinked by a nation of people who pickle their national cheese in brine I decided to make the kind of Greek salad I knew I wanted. The kind of salad that is served in quaint British restaurants, exclusively in the summer of course, and involves great big chunky bits of feta, black olives and punchy fresh raw onion. So maybe it deserves its own name if its not authentic, but I love it and I want to eat it.

So for a truly outstanding not-Greek salad the key is good ingredients (this is always the case!) and varying the way in which the vegetables are sliced. I used 3 types of tomatoes and cut each in a different way to give the dish not only a variety of flavours but also textures. Scrapping a fork along the side of the cucumber not only gives it the most beautiful shape but also to helps it absorb all the lovely dressing.

Bursting with the flavours of summer this dish is a treat at any time of year.

Method

1. Start by cutting up your tomatoes, then the onion and place them into a large bowl. When cutting the cucumber run a fork down the sides, which makes lovely grooves when you cut it into slices, these grooves also help to absorb the dressing when you put it on.
2. Roughly chop the dill and mint. Add these to the bowl, then squeeze a handful of olives over everything so they season the dish, then drop them in. Add the vinegar and lemon, and toss everything together.
3. Add the feta (if you like) and sprinkle with oregano before serving. Delicious.

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