Aussies love Greek Salad. If the local fish and chip shop sells one fresh salad, it’s probably a Greek Salad. That’s how much we love it. Did you know……Greek Salad as most people know it (and the way I make it) is not actually the real-deal authentic Greek way. The way the Greeks make it, feta is served in a block on top of the salad rather than chopped into cubes, and the salad is dressed with just plain extra virgin olive oil (Greek olive oil of course!), not a vinaigrette. I learned on this when I saw this Perfect Greek Salad from my friend Helen at Scrummy Lane (who is obsessed with all things Greek). Crucify me if you wish, but I prefer Greek Salad made the more common way – with feta cut into cubes (easier to eat) and with a vinaigrette rather than just olive oil (I find just olive oil too rich). But I have no doubt that if (when!!!) I get to Greece, I will be converted to the traditional way.
Though perhaps I stray from the strictly authentic Greek salad, I am a stickler for a few other “rules” that I believe in to make a classic Greek Salad:
Though this is not a strictly authentic Greek Salad recipe, it is the way it is served at restaurants in Western countries. Arguably one of the brightest and fresh salads around, it also happens to be one of the fastest to make because there’s no tedious chopping – I love that everything is cut into big chunks!! – Nagi x
Make this Greek Feast!
Complete with Chicken Souvlaki with Tzatziki, Easy Soft Flatbreads (No Yeast), Greek Lemon Rice and this Greek Salad.
