I’ve just returned from a holiday in Corfu and have been grilling fish and serving with various Greek-inspired salads and dips all week.
The classic Greek salad is so easy to make and makes for a great light summer supper. To make it, place two tablespoons of extra virgin olive oil, the juice of one lemon, one clove of crushed garlic and one teaspoon of dried oregano into a bowl and whisk to combine. Season with salt and pepper. In a large mixing bowl, place one chopped cucumber, 12 cherry tomatoes halved, 200g of crumbled feta cheese, half a thinly sliced red onion, eight kalamata olives pitted and sliced and finely chopped mint leaves before dressing.
My favourite Greek dip is taramasalata, which is completely addictive. It’s a creamy blend of pink or white fish roe (I prefer the white roe) served with a drizzle of extra virgin olive oil and some bread sticks.
One evening we had ouzo ice cream from a small shop close to where we were staying. It was sensational, the aniseed flavours of the ouzo whispering through the creamy vanilla ice cream.
Last Sunday I served good-quality vanilla ice cream and poured ouzo on top, and it was good — not as good as the one in Corfu but a Greek island flashback in our garden at home. Have it for dessert after this, my favourite Greek-inspired salad.
Watermelon, feta and mint salad
Prep time: 15 minutes
Serve with: chardonnay from Rustenberg, South Africa — available at Waitrose for £13.99.
- 400g watermelon, chopped and seeds removed
- 450g cherry tomatoes, chopped
- 1 large cucumber, diced
- 1 spring onion, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 250g feta cheese, crumbled
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper
1. Put the watermelon, tomatoes, cucumber and spring onion in a large serving bowl.
2. Pour the oil and balsamic vinegar over them and season with salt and pepper. Sprinkle over the oregano and mix well. Crumble the feta over the salad and serve.
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