Greek salad recipe with feta, olives, cucumbers, tomatoes and rusks.
This Summer, while exploring the Cyclades islands, I fell in love with a Greek salad: the Cretan salad. It is a no lettuce Greek salad, with a rusk base: your meal ends with a slightly crunchy, full of flavors, delicious and juice rusk. A concentration of all the flavors you’ve been tasting so far.
This traditional Geek salad’s dressing is very simple: oregano, olive oil, salt, and pepper.
A delicious and easy Greek salad, as they make it in Greece.
Did you know there is a Greek salad made in Italy? Find out more on the Lecce issue!
Personal note: I first had this Greek salad in Greece, from a street food van on the surf beach of Tinos island: Kolimbithra. The beach pet was a donkey. Yes a donkey!
Let’s see how to make this Greek salad’s original recipe…
Greek salad recipe
- 2 rusks I used Apulian/Italian friselle
- ½ shallot
- ½ cucumber
- ½ green or yellow pepper
- 10-15 cherry tomatoes or 1 medium tomato
- 1 big handful black olives I used taggiascheitalian olives
- 10 capers
- 1 handful fresh or dried oregano leaves
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- black pepper
- 1,7 oz feta 50 gr - 2 medium slices
Clean, peel and dice (or slice) all the veggies.
Whisk together olive oil, oregano leaves, a few slices of the onion, a few olives, salt and pepper.
Assembly the salad. Place the rusk on the plate and gradually cover it: cucumber, pepper, shallot, tomatoes, feta (crumble it with your fingers), olives, capers… or whatever.
Season with the olive oil mixture and serve.
If you wait 10-15 minutes the rusk will be tender. If you don’t want to wait, lightly wet it in water before placing in on the bottom of your salad.
enjoy your healthy Greek salad recipe!