As I was embarking on the long walk home at 8 o'clock this morning after a huge night out (so much for being busy with work), I thought about simplicity. I watched the the non-hungover public go about their Saturday morning routines — jogging club with old friends, bacon & eggs at a café, walking the dog by the river. It was nice. Why complicate things?
A good village salad is crisp, fresh, cool, and bright. It has the salty intensity of feta and olives, and the sharp tang of vinegar but is never harsh and overwhelming. It's great by itself, with some fresh bread, or if you're really keen a slab of tender, slow roasted lamb.
Greek village salad
This is less of a recipe and more of an ingredient list.
- Shallot, halved then very thinly sliced
- Kalamata olives, pitted
- Greek feta
- Extra virgin olive oil
- Dried greek oregano2
- Red wine vinegar
- Cracked black pepper
1. Chop the cucumber and tomato into medium-sized chunks. Chop or crumble the feta into 1 cm pieces. Place the cucumber, tomato, olives, feta, and shallots in a large bowl.
2. Sprinkle with a little pepper and a little oregano. Drizzle with olive oil and vinegar (I use roughly a 3:1 ratio of oil to vinegar). Toss to combine, serve.
1. It should go without saying to use the best ingredients. A ripe tomato, fresh feta, and the best olive oil you can find.
2. This is different from most of the dried oregano you find in supermarkets, it's fragrant and intense. Find it at ethnic delis, it comes as a large bunch, dried whole, stalk and all. To use break of what you need and rub it between your fingers to separate the herb from the twigs.