A Greek salad in the TRUEST sense, as I learned growing up from a mother and garndmother who grew up in the mountains, on a farm and made everything naturally.


  • 3 – 4 tomatoes (NOT Roma; home grown preferred)

  • 1 onion (small to medium, red is best)

  • feta cheese (Either Epiros or Dodoni feta)

  • 1 cucumber (any size depending on your taste

  • Extra Virgin olive oil

  • Salt (sea salt is best)

  • large kalamata olives, pitted

  • oregano to taste

  • pepper to taste

  • paprika to taste

  • balsamic vinegar to taste


  • 1.

    Cut the tomatoes, the onion and the cucumber in small chunks. Mix them, add the salt, feta cheese, oregano and the olive oil.

  • 2.

    Add the pepper and or paprika and or balsamic vinegar depending upon your own taste.


Do Not cut the fetta TOO large unless you are making a modern version and not this recipe. Allow the salad to settle for about 15 or so min before eating so that the herbs and vinegar take effect

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Posted by Ange13Report
Angus have you tried a Retsina with this meal? Very different wines but so appropriate with teh right meal. I prefer the red myself