Ultimate Greek salad
Our ultimate Greek salad recipe takes the humble classic to new heights with a marinated feta and elderflower pickled onions.
- Preparation:
- Cooking:
- Serves: 2 persons
Ingredients
- 200g offeta, (one block)
- ½tbsp ofrosemary leaves, finely chopped
- ¼tsp dried oregano
- ¼g offreshly ground black pepper
- 1lemon, zested
- 1pinch ofchilli flakes, (optional)
- 60g of extra virgin olive oil
- ½red onion
- ½tsp elderflower cordial
- 250g ofvine tomatoes
- 100g ofcucumber, we used baby cucumbers
- 60g of pitted Kalamata olives
Instructions
Step 1
Begin my marinating the feta. Leaving overnight will result in the best flavour, but an hour or so is fine if you're short on time. Take a container that will fit the feta in it snuggly, and add the herbs, pepper and lemon zest. Drizzle in the oil, stir then add the feta and rotate to cover and distribute the herbs. Leave to marinate in the fridgeStep 2
Finely slice the red onion and place half of it in a bowl of cold water to crisp up, and the rest in a small bowl with the elderflower cordial poured over them. This lightly cures the onions, giving them a sweet, floral flavourStep 3
To assemble the salad, slice up the tomatoes into wedges and slice the cucumber into 2cm pieces. Toss with the olives and drained onionsStep 4
Use some of the infused oil from the feta to dress the salad and transfer to a serving platter. Serve with the feta on top and drizzle with a little more of the oil