Although I have never made the trip to the Mediterranean to visit Greece I decided to use this land as the inspiration for this post. Melbourne has the largest Greek population outside of Greece and it was in Lonsdale St where I began my appreciation for Greek cuisine.
After just coming out of chef’s school where food was taken so seriously I can vividly remember how happy (and possibly relieved) I was while eating in Lonsdale St as well as two other areas in Melbourne – Lygon St and Chinatown. The food was bold, fresh and simplistic and the people were passionate.
For Greek salad:
- choose your tomatoes carefully, they should be perfectly ripe
- use decent olives – I used a selection of mixed varieties, marinated in roasted capsicum and garlic
- you can opt for a sharp, crumbly feta as I have or a smooth, creamy kind
- eat the salad with lamb keftes/koftas and yoghurt dressing
On a showing-off note – I did grow the yellow teardrop tomatoes at home, I don’t know if I could taste the difference between them and their red, round counterparts however the two together made for very attractive salads over summer.