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an authentic Greek salad recipe: the Cretan salad. Get the recipe on Gourmet Project
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Greek salad recipe

Course main
Cuisine greek
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 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

Instructions

  1. Clean, peel and dice (or slice) all the veggies.
  2. Whisk together olive oil, oregano leaves, a few slices of the onion, a few olives, salt and pepper.
  3. 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.
  4. Season with the olive oil mixture and serve.
  5. 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.
  6. Done. Enjoy.