MEDITERRANEAN GREEK SALAD

 This is a summer classic.  My first authentic Greek salad was of course eaten in Greece. I went on a week trip many years ago to Athens, it was an art tour and unfortunately not a beach/island tour but nevertheless it was fun, in particular the food ! My version of the Greek Salad has an Italian edge to it and is very simple.

YOU'LL NEED (serves 10):
- 3 medium cucumbers, seeded and sliced thin (I prefer the skin to be kept on)
- 2.5 cups of crumbled feta cheese (I prefer to buy a block and crumble the feta myself as I like larger pieces of cheese in my salad.
- 1.5 cups of Greek olives, pitted.
- 4 cups of diced Romano tomatoes (ripe)
- 1 tablespoon of basil pesto (you can either make your own or purchase it in any supermarket). If you desire to make you own, you will find the recipe in my blog.
- 2 red onions sliced thin (remove the core, slice and then soak in water for 30 minutes. I like to add a tablespoon of white balsamic vinegar to the water together with the onions as it will add a delicate flavor to the salad).
- 1/4 cup extra virgin olive oil
- 1 Tablespoon salt and black pepper or to taste.
- Mix well with your clean hands then refrigerate for approx. 20-30 minutes prior to serving.

ENJOY !