The perfect Greek salad
Submitted - Ben
Ingredients½ red onion
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
10 smallish, sweet tomatoes
½ tsp caster sugar (optional)
1 cucumber, chilled
25 kalamata olives, preferably stone-in
1 tbsp capers, drained (or rinsed if packed in salt)
1 tsp ouzo or pastis (optional)
3 sprigs of fresh oregano, leaves picked and roughly chopped, or a generous pinch of dried oregano
MethodSlice the onion as thinly as possible (if you own a mandoline, deploy it here). Whisk the vinegar with half the oil and stir into the onion. Leave to soak for at least 20 minutes, but a few hours won't do any harm.
Cut the tomatoes into generously bite-sized chunks, sprinkle with the caster sugar (if using) and a good pinch of salt, and leave for 10 minutes.
When ready to serve, roughly chop the cucumber into chunks and arrange on a platter. Add the tomatoes, onions (reserving any soaking liquid), olives and capers. Whisk the rest of the oil into any liquid remaining in the onion bowl, along with the ouzo, if using, then use this to dress the salad, along with most of the oregano.
Crumble the feta on top, and sprinkle with the remaining oregano to serve.