My husband and I honeymooned in the Greek Isles. The freshness of the food remains one of my fondest memories. This traditional salad was served in bowls, tomatoes still warm from the sun and a thick slice of feta on top. The key to this simple salad is to have the freshest ingredients. I’m not putting down actual measurements because you can change the quantities as you desire.
Cucumber, sliced or cubed
Tomatoes, sliced or cut in wedges
Fresh mint, chopped coursely
High quality extra virgin olive oil
Course ground sea salt
This is simply a layered salad. Start with the cucumbers then tomatoes, etc. Sprinkle the mint over the salad, drizzle with olive oil and season with salt. Serve at room temperature. You can also toss on some olives, preferable a greek mix.