Greek salad by Hungry Donkey
Just before their summer residency at Maltby St. Market, things are getting hectic in Hungry Donkey's kitchen.
However, Tziovi the Chef, shared with us his simple but essential recipe for the best dish of the season: Greek "village" salad.
Thick red vine tomatoes (Cut in wedges) 300gr
Cucumber (Sliced with the skin on) 70gr
Green Peppers (Sliced Thinly) 30gr
Red Onion (Sliced Thinly) 30gr
Galomizithra (Crumbled) 80gr
Greek Extra Virgin Olive Oil 30ml
Red Wine Vinegar 15ml
Kalamata Olives 6-8pcs
Wild Oregano 1 pinch
Caper berries 3-4 depending on their size
Fleur de Mer salt 1 or 2 pinches
Start with placing the tomatoes in a salad bowl, top them with the cucumber, green peppers and finally the thinly sliced onion on top.
Dress the salad with red wine vinegar - this will give the onions a nice sweetness.
Top the onions with anthotiro cheese, thick capers, and Kalamata olives.
Drizzle with the Greek extra virgin olive oil, oregano & salt.
Top it all off with two or three plum caper berries.