Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese.
This salad is best served cold from the fridge, perfect for a hot summer's day.
This salad is best served cold from the fridge, perfect for a hot summer's day.
53 K 4.5/5 (6 reviews)
60 min.
Easy
4.70 €
4 people
12 IngredientsLast modified on: July 7th 2019
For 4 people, you will need:
- 1
1 cucumber - 2
4 tomatoes - 3
100 g feta - 4
5 tablespoons olive oil - 5
3 tablespoons lemon juice - 6
2 tablespoons dry oregano - 7
1 spring onion (scallion) - 8
chives - 9
fine (or table) salt - 10
pepper - 11
10 g black olives - 12
10 g anchovy fillet - Total weight: 995 grams
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
All in all: 60 min.
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Step by step recipe
Stage 1 - 3 min.
The vegetables
Rinse 1 cucumber, trim off the ends but do not peel.You can cut grooves lengthways with a small knife or special tool (shown in the photo), if you prefer this look, but it is not essential.
Stage 2 - 5 min.
Slice the cucumber thinly (a mandolin is the ideal tool for this).
Sprinkle the slices with fine salt, mix well and leave for to rest for 30 minutes.
Sprinkle the slices with fine salt, mix well and leave for to rest for 30 minutes.
Stage 3 - 30 min.
Stage 5 - 3 min.
The dressing
In a bowl mix 5 tablespoons olive oil and 3 tablespoons lemon juice with a little salt and pepper, then add 2 tablespoons dry oregano.Stage 6 - 5 min.
Drain the cucumber slices and discard the juices. Transfer to a salad bowl.
Stage 7 - 5 min.
Drain the tomato slices and discard the juices. Add to the salad bowl.
Stage 8 - 2 min.
Add the diced feta, the finely chopped 1 spring onion (scallion) and some finely chopped chives.
Stage 9 - 2 min.
Pour the dressing over and mix well.
Stage 10
Serve garnished with an anchovy fillet or a few black olives (if your diners like them).
Remarks
You can use a small red onion instead of the spring onion. Plain olive oil can be replaced with herb olive oil for even more flavour.
And to drink?
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 40 RDI=4 % | 100 RDI=20 % | 1,160 RDI=60 % | 4,870 RDI: 60 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 10 RDI=2 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 7 RDI=3 % | 9 RDI=1 % | 30 RDI=4 % | 290 RDI=20 % | 1,220 RDI: 20 % |
How much will it cost?
- For 4 people : 4.70 €
- Per person : 1.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Feta
Like these other recipes: Feta and spinach brik pie, Greek style sandwiches, Lumberjack turnovers, Cretan salad, Greek salad with chicken, ... See them all 26
Black olives
Like these other recipes: Pissaladière with puff pastry, Greek salad, Tapenade, Salade Niçoise, Tomato ladybirds, ... See them all 8
Anchovy fillet
Like these other recipes: Pissaladière with puff pastry, Salade Niçoise, Tapenade, Mixed salad stack, Baked potatoes with poached egg and tuna sauce , ... See them all 5
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