I scoured the internet and compiled the best from all the recipes I found and came up with my own version of this mouth-watering salad which can be personalised to suit any tastebud. The key is to use the freshest ingredients since this is such a simple dish and to prepare it as close as possible to consumption time. The result is a colourful, wonderfully aromatic salad which will definitely satisfy the tastebuds!
(Serves 4 as an appetiser)
Six fresh large tomatoes or ten medium tomatoes
Six large cucumbers or ten medium cucumbers
One large red onion
One can of whole olives (black or green - depending on your preference)*
Crumbled goat's cheese/feta cheese**
One large lemon
1/4 cup extra virgin olive oil
Salt and black pepper to taste
1. Dice the tomatoes and cucumbers into equal sizes as small as you prefer. Remove excess liquid and discard. Put into large bowl to be tossed later.
2. Dice onion into slighter smaller cubes than the tomatoes and onions. Put diced onions into bowl with other vegetables and toss together.
3. Slice olives into quarters or halves and toss into salad.*
4. Juice whole lemon into separate bowl and zest half of it into the juice.
5. Add 3/4 tsp salt and 1/2 tsp pepper to juice/zest mixture.
6. Using a whisk, incorporate olive oil into dressing and whisk well.
7. Crumble cheese onto salad.
8. Pour dressing over salad and toss.
*I love the colourful dimension which using half and half green and black olives add to the look of the salad
** Feta cheese used to be made from goat's milk, but today is made from 70% cow's milk. I prefer the tartness goat's cheese adds to this dish, but goat's cheese gets soft very quickly. What I do is use 1/2 crumbled feta and 1/2 goat's cheese which I dice into small cubes (I usually find goat's cheese in little packets at the grocery store). I've not put amounts in the recipe above since everyone's taste preference is difference - generally I use about 1/4 cup of feta and 1/4 cup of goat's cheese.