Classic Greek Salad

Dominic Franks looks forward to the start of a new season with a favourite summer salad.

I know it’s only April, but I feel that it’s this time of year that I have a real hankering for summery foods.

The winter has dragged on long enough and the promise of summer is just around the corner, so with this in mind I’m preparing my favourite summer dish, the Greek Salad.

Now, I’m not saying I’m a food snob, but there are certain things that belong in a Greek Salad and certain things that don’t. A classic Greek Salad should be a simple bowl of cucumber, tomato, red onion, feta and Kalamata olives. It should be served tossed in a light dressing of olive oil, red wine vinegar and dried oregano. And that’s it. I’ve seen all kinds of additions such as green peppers and salad leaves. I’m not really a fan of raw green peppers so I tend not to include them, but I have added a base layer of fresh rocket leaves just to make it go further.

The very nature of this salad is its chunky quality and all it really needs extra is some chunky rustic bread to mop up all the gorgeous juices.

Saying all that as is my way, I have chosen some alternative versions of the classic ingredients that I think make for a much more sophisticated and prettier looking dish.

METHOD:

• Lay the rocket leaves onto a large platter and spread them out, then it’s a matter of layering the salad.
• I start with the chunky cucumber and tomatoes, then the shallots and the Feta cheese. I like to keep it nice and chunky, not too crumbly.
• Add the olives and then spoon over some of the wonderful red wine vinegar too.
• Sprinkle with a generous amount of dried oregano and the juice and zest of a lemon.
• It couldn’t be simpler. I’m serving mine with a lovely olive sourdough and that’s lunch sorted!

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