Greek salad secrets: Authenticity and avoiding common mistakes

Greek salad is the quintessence of simplicity and authenticity in rustic cuisine. While it may not dazzle with its appearance, it is undoubtedly one of the most refreshing and lightest salads, perfect for summer days. One time, during a holiday in Greece, I watched a tavern's local chef prepare it. What surprised me? The lack of lettuce appears utterly unnecessary in many versions of Greek salad.

Greek salad relies on seasonal, ripe vegetables, which taste best in summer. During this period, you can enjoy the full flavour of fresh tomatoes, cucumbers, and bell peppers. These vegetables, bathed in sunlight, gain an exceptional sweetness and crispness that cannot be compared to products available out of season.

Here's how to prepare Greek salad step by step, according to the recipe I observed in a Greek taverna:

Ingredients:

• 650-730 grams of ripe tomatoes (preferably heirloom, beefsteak),
• 1 large cucumber or several small cucumbers (340 grams),
• 1 large green bell pepper (255-340 grams),
• 1 medium red onion (85-115 grams),
• 100-140 grams of hard Greek feta cheese,
• a handful of black olives,
• fresh oregano (optionally a flat teaspoon of dried oregano),
• olive oil,
• red wine vinegar,
• salt and pepper to taste.

Preparation:

1. Wash the vegetables. Partially peel the cucumber and cut it into large chunks. Remove the seeds and white parts from the pepper and cut it into bite-sized pieces. Scald the tomatoes with boiling water, rinse with cold water, and peel off the skin. Choose the meatiest tomatoes, such as gargamel, heirloom, or beefsteak, and cut them into pieces that easily fit in the mouth. Thinly slice the red onion.
2. You can leave the olives whole or cut them in half. Place all the vegetables in a bowl and add 4-5 tablespoons of Greek solid olive oil, ensuring the vegetables are thoroughly coated.
3. Add fresh oregano leaves (or dried oregano rubbed between your fingers), lightly salt, and sprinkle with coarsely ground colourful pepper. Drizzle the salad with red wine vinegar.
4. Place slices of Greek feta cheese on top, drizzle them with olive oil and sprinkle with fresh oregano.
5. Refrigerate the salad for an hour or two to allow the ingredients to meld with each other's flavours.

Greek salad is a perfect example of how simple ingredients create an exceptional dish. The key is using fresh, seasonal vegetables and high-quality olive oil. The lack of lettuce, often added in other versions, showcases the authentic flavour of the ingredients. If you're looking for a light, refreshing dish for summer, Greek salad is a great choice.