Greek salad with feta sauce

Ingredients

Preparation

Blanch the tomato for 15 seconds, cool quickly and peel. Remove the seeds and cut first into strips and then into small dice. Also cut the peeled cucumber into small dice, the same size as the tomato. Peel the onion and cut into very thin strips. Set aside in iced water.

Mix the olive paste with the olive oil. For the feta sauce, cut the garlic into even slices and brown gently with a little olive oil. When the garlic takes on a light brown toasted colour, remove from the heat and add the rest of the oil to stop the cooking. Chop the feta and blend it with the oil, toasted garlic and water for a couple of minutes to a very fine texture.

Assembly

Dress the tomato and cucumber in a bowl with olive oil, salt, pepper and lemon juice. Make a bed of feta sauce in the centre of a dish and place the tomato and cucumber salad on top. Drain the onion thoroughly and place it on top of the salad. Dress with the olive paste on top and decorate around the dish.

Notes

For a firmer texture, keep the feta sauce in the fridge. If you prefer it creamier, leave it at room temperature for half an hour before using.

Tip

To add extra texture to the salad, you can chop up and fry some black olives in olive oil over a medium heat until they stop making bubbles, and drain them on paper.