You haven’t had a great Greek salad until you’ve eaten a Greek salad in Greece. And you haven’t had an amazing Greek salad until you eaten one made from tomatoes grown in the garden of a house in a village in Greece.
Once you eaten a tomato in Greece (or Italy for that matter) you will never again be satisfied with the ones we get in Australia. They have the perfect balance between sweetness and acidity and they smell and taste so much better than any tomatoes you’ve eaten in Australia.
The best way to serve amazing tomatoes like these, is to keep it simple like this delicious Greek salad dressed with extra virgin olive oil, that Thia Toula served with lunch in Greece – or as a starter sprinkled with fresh aromatic basil served with fresh mozzarella and fresh crusty bread, like Pasqualina prepared in Italy – YUM!
Although, the tomatoes will never be as tasty as what you would eat in Greece or Italy, a Greek salad using the best summer tomatoes you can get, is always worth adding to a healthy family meal.
This salad is rarely missing from our Sunday family dinner table, so here’s my recipe for Greek Salad for you to try.