Crunchy, healthy and bright, this version of a Greek salad is fresh and inviting

This salad from the Greek island of Kythera is rich in flavour and a meal in itself.

A Kytherian Salad. From My Mediterranean Life by Sarah Di Lorenzo (Simon & Schuster, $49.99). Photography: Scott Ehler

Sarah Di Lorenzo

less than 2 min read

6 hours ago

The Weekend Australian Magazine

Print

This salad from the Greek island of Kythera is rich in flavour and a meal in itself. If you want a carb-free option then leave out the toasted bread, but this salad is worth the toast bits because they act like little sponges, absorbing flavours. Try too my prawn saganaki recipe.

This healthy, crunchy salad offers a different take on the usual Greek salad.

My Mediterranean Life by Sarah Di Lorenzo (Simon & Schuste). Photography: Scott Ehler

Kytherian salad

Ingredients

• 3 tomatoes, chopped
• 1 large cucumber, chopped
• 1 spring onion, chopped
• 50g feta, crumbled
• 50g graviera (a type of Greek cheese; alternatively you could use
• romano or pecorino), cut into chunks
• 4 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper
• 6 chunks toasted bread
• ½ cup pitted black olives
• 2 tablespoons capers
• 2 teaspoons oregano (dried or fresh)

Method

Place the tomato, cucumber and onion in a salad bowl and toss together. Add the cheeses and toss through the salad. Dress the salad with the olive oil, vinegar, and salt and pepper, and toss. Then add the toast, olives and capers with a sprinkle of oregano over the top.

Serves 2 as a main or 4 as a side