Hello guys this is Akis and today I've just landed in paradise.
This is a place very close to Athens, it's the national park of Schinias at Marathon.
And in this beautiful place I will show you how to make a proper traditional Greek Salad.
Traditionally Greek Salad is served as a side dish for 4 persons.
But it can easily stand alone as a main dish for 2 persons because you have your protein from
feta cheese, the fibre and vitamins from the vegetables,
and the unsaturated fatty acids from olive oil.
It's a colourful salad with cherry tomatoes ,
crisp cucumber, onion, olives and tangy creamy feta cheese.
I've given it a bit of a twist but I warn you it may be even more delicious than the original recipe.
I'm going to begin cutting one third of an onion in to thin slices.
Now fill a bowl with 50ml of water.
A tablespoon of white wine.
And your onions.
Set aside for 5 minutes.
We are doing this to take the bite out of the raw onions.
Now we are going to wash our vegetables.
Cherry tomatoes, cucumber, pepper.
Perfect.
Now I will start with a cucumber.
I'm going to peel half of it but not completely.
Cut in to slices.
Put in a bowl.
And carry on with the green pepper.
I think half is enough.
Put in to the bowl.
Now I have 350 grams of cherry tomatoes in different colours,
and I will cut them in half.
I am almost done.
Your tomatoes should be ripe and juicy, they should smell summery, tasty and bursting with flavour.
Now put them in to the bowl.
Bring back the onions you set aside.
Take them out, give them a squeeze.
Then in to the bowl they go.
And now it's time for my secret ingredient.
One tablespoon of white wine vinegar,
two tablespoons of olive oil,
extra virgin greek olive oil.
Fresh basil.
Lovely fresh basil.
Fresh oregano.
A pinch of salt.
And some fresh ground pepper.
And now mix everything together.
At this point guys if you put 2 slice of bread,
and pulverise this mixture you have a very summery and testy gazpacho soup.
But today we are making Greek Salad,
and our salad is almost ready.
This is lovely.
Look at those colours.
So aromatic and so beautiful.
And now it's time to add the final touches to this piece of art.
10 to 15 Greek kalamata olives.
Kalamata olives are Greek.
Kalamata is an area very close to Athens.
That makes the best olives all over the world.
So I need one tablespoon of capers.
And ladies and gentleman it's time to reveal
the star of this plate, the superstar.
It's not me but the Greek feta cheese.
We need at least 150grams
This should be enough.
So lets scramble the feta cheese, don't even begin making this salad if you don't have the original Greek
feta cheese guys.
Check the label to be sure.
Feta cheese is salty and brings out all of the natural taste of the vegetables.
I think this should be enough.
Some fresh herbs.
Oregano and basil.
And our last ingredient, extra virgin Greek oil.
And you will thank me when you try.
For me it's easier because I can try right now.
And when you try it, trust me guys
I'm sure you will be hooked.
When all of the flavours have been combined
the olive oil turns in to an amazing sauce,
and gives the perfect sauce.
Don't forget to take a slice of bread with you.
because you need to soak up all this beautiful and tasty and lovely juice
from the vegetables
I hope you like this episode.
See you next time!