On a recent trip to Santorini in the Greek Islands last year, I ate this salad every single day. Sometimes for breakfast. Simple. Not the over complicated version that is often emulated.
Fresh, quality, seasonal ingredients make this salad taste AMAZING. A good little slug of greek extra virgin olive oil lubricates and brings it together nicely.
Throw together in a bowl:
cherry tomatoes – halved
lebanese cucumber sliced
pepper thinly sliced (any colour)
1/2 red onion thinly sliced
handful kalamata olives
Dress:
crumbled goats feta
dried oregano (sprinkle)
extra virgin olive oil (drizzle)
himalayan sea salt
cracked black pepper
It really is that simple!
