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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.

36K 4.5/5 based on 6 reviews

Last modified on: July 7^th 2019

Keywords for this recipe:

For 4 people, you will need:

1 1 cucumber
2 4 tomatoes
3 100 ml 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 ml black olives
12 10 ml anchovy fillet

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

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

At what time:

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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 ml 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,162 Kcal or 4,865 Kj	28 gr	40 gr	101 gr
58 %	11 %	4 %	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	10 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).

Possible allergens in this recipe: Milk, Fish

How much will it cost?

For 4 people : 4.66 €
Per person : 1.17 €

Change currency:

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: You can get more informations, or check-out other recipes which use it, for example: Mediterranean toast, Multicoloured cucumber-tomato salad, Tomato and courgette tart, Feta and spinach brik pie, Thin summer tart "à la grecque", ... All
	Black olives: You can check-out other recipes which use it, like for example: Greek salad, Tapenade, Salade Niçoise, Tomato ladybirds, Two-olive ciabatta, ... All
	Anchovy fillet: You can check-out other recipes which use it, like for example: Mixed salad stack, Salade Niçoise, Baked potatoes with poached egg and tuna sauce , Tapenade, Pissaladière with puff pastry, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Butterfly pasta with smoked trout, Lumberjack turnovers, Little vegetable omelettes, Baked salmon fillet, Fougasse with bacon and Comté, ... All

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