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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

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For 12 people, you will need:

1 3 cucumbers
2 12 tomatoes
3 300 g feta
4 15 tablespoons olive oil
5 9 tablespoons lemon juice
6 6 tablespoons dry oregano
7 3 spring onions (scallions)
8 chives
9 fine (or table) salt
10 pepper
11 30 g black olives
12 30 g anchovy fillet
Total weight: 2,985 grams

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.

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Step by step recipe

Stage 1 - 3 min.

The vegetables

Rinse 3 cucumbers, 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 12 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 300 g feta fairly small.

Set aside.

Stage 5 - 3 min.

The dressing

In a bowl mix 15 tablespoons olive oil and 9 tablespoons lemon juice with a little salt and pepper, then add 6 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 3 spring onions (scallions) 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
3,487 Kcal or 14,599 Kj	85 gr	119 gr	302 gr
174 %	33 %	11 %	46 %

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 12 people : 13.98 €
Per person : 1.17 €

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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: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Greek style sandwiches, Multicoloured cucumber-tomato salad, Tomato and courgette tart, Vegetable rosette tart, ... All
	Black olives: You can check-out other recipes which use it, like for example: Pasta with cherry tomatoes, olives and feta cheese, Pissaladière with puff pastry, Tomato ladybirds, Two-olive ciabatta, Greek salad, ... All
	Anchovy fillet: You can check-out other recipes which use it, like for example: Salade Niçoise, Pissaladière with puff pastry, Baked potatoes with poached egg and tuna sauce , Tapenade, Mixed salad stack, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Rice with spring greens, Stuffed mushrooms au gratin, Roasted vegetables with thyme and green sauce, Pissaladière with puff pastry, Mexican tart, ... All

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