The Greek Salad is fresh, healthy, and I like the fact that we can be creative with it. On my last trip to Greece, I had a Greek Salad at every meal and I was impressed with the number of variations I found in my plate. So I thought it would be fun to share a few, just to inspire you to create your own, using what you have available in your fridge. This could become a summer favourite for you and your family. All you need is to know the basic ingredient and have fun recreating it!
Combine in amounts pleasing to your taste.
Note: traditionally the Greeks do not use lemon juice, but sometimes - not always - they might spinkle over a little bit of red wine vinegar.
Here is some inspiration from various restaurants where I ate in Thelassaniki and Santorini:
The Simple Salad (Psaraki Restaurant - Santorini)
Grilled Red Pepper and Baked Eggplant Variation (By the sea in Thessaloniki)
On a pita bread with capers and caper leaves (Selene Mezze in Santorini)
Gastronomic, with creamed feta cheese and watermelon juice (Selene in Santorini)
Have fun dressing it up in your own favourite way!
And for the Yummy Mummy, I would pair it with a glass of white wine, Greek of course! Try Assirtiko – an indigenous grape from the volcanic island of Santorini – green apple notes with just the right mineral tone and acidity, plus a touch of salinity make this wine the perfect match, under $20. Like a kiss from the Aegean Sea!
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