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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.

12,4144.6/5 for 5 ratings

Grade this recipe:

Last modified on: July 7^th 2019

For 4 people, you will need:

0 1 cucumber
1 4 tomatoes
2 100 g feta
3 5 tablespoons olive oil
4 3 tablespoons lemon juice
5 2 tablespoons dry oregano
6 1 spring onion (scallion)
7 chives
8 fine (or table) salt
9 pepper
10 10 g black olives
11 10 g anchovy fillet
Total weight: 995 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
28 min.	30 min.	58 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.

Stage 3 - 30 min.

Prepare 4 tomatoes and slice fairly thinly.

Sprinkle with fine salt, mix well and leave to rest for 30 minutes.

This helps to bring out the full flavour of the tomatoes and cucumber.

Stage 4 - 3 min.

Dice 100 g feta fairly small.

Set aside.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,162 Kcal or 4,865 Kj	27 gr	37 gr	101 gr
58 %	10 %	3 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
117 Kcal or 490 Kj	3 gr	4 gr	10 gr
6 %	1 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
291 Kcal or 1,218 Kj	7 gr	9 gr	25 gr
15 %	3 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 4.66 €
Per person : 1.17 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Feta: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Rice à la grecque, Spinach brik parcels, Courgette tart with mint, Lumberjack turnovers, ... All
	Black olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Greek salad, Tapenade, Pissaladière with puff pastry, Tomato ladybirds, ... All
	Anchovy fillet: You can check-out other recipes which use it, like for example: Salade Niçoise, Mixed salad stack, Pissaladière with puff pastry, Baked potatoes with poached egg and tuna sauce , Tapenade, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Nanou's tuna tart, Crispy prawn rolls, Fish fillet with preserved lemons, Stuffed artichokes au gratin, ... All

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