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What’s For Breakfast? Greek Salad

saladAn article cited in the French journal Huffington Post entitled Eat Breakfast, Some Inspiring Ideas From Around The World somehow recommends the Greek salad with feta cheese and olives – but says it’s Turkish.

The article talks about the benefits of eating tomatoes and cucumbers in the morning, whch are staples of the Greek salad. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives, other types of olives may be used as well), typically seasoned with salt and oregano, and dressed with olive oil.

Dried oregano is sometimes placed on top of a Greek salad. The olive oil should be added at the table when the salad is served. Salads should be prepared at the last minute from refrigerated ingredients. The tomatoes and feta cheese are added last so they don’t get too crushed.

Thick beefsteak tomatoes are usually the best variety for use in Greek salads, and they should be left in good-sized chunks. It’s important that all of the vegetables be left fairly chunky. Some restaurants grate the feta, perhaps to save money, but to be genuine, it should feature fairly large cubes of cheese. Cucumbers should first be sliced lengthwise and then chopped into chunks.

Greek salads are served at many different types of meals in Greece. Large feasts may have dozens of meat and seafood dishes, but a salad is usually always included. The cool, refreshing taste of the raw vegetables contrasts well with the heavy, flavorful main dishes. The Cypriot salad of Cyprus is similar, but the ingredients are usually more finely chopped and parsley rather than oregano is often used.

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