Greek Salad

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

Feta cheese

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.