You like to travel, taste and remember these flavours at home. This is what this original Greek salad from Rhodes is for us. We were there 7 years ago and I still feel the taste. Rhodes baked with the sun, the Valley of the Butterflies and this Greek salad sat at the end of the world in a roadside pub.

How to choose the best ingredients for Original Greek salad from Rhodes

Tomatoes: the best sun-ripened tomatoes from a local supplier.

Greek salad cheese: greek salad cheese does not have to be feta, it will cut well in one piece. It will have a slightly salty taste and it will be in the brine for sure.

Black pitted kalamata olives: we can add any black olives to get the taste most reminiscent of the original Greek salad from Rhodes. I recommend Greek olives kalamata, they are called black, but their colour is dark pink, you can say bright burgundy and necessarily with a stone inside.

Greek olive oil extra virgin: extra virgin olive oil, of course, means that it is extracted from olives. The other olive oils are made from marc, which is what is left over when extra virgin olive oil is made. I like olive oils from Italy or Greece, but that’s unnecessary. It’s just my suggestion.

Tips and trick

If you cannot buy kalamata olives, you can use any available black olives, but be aware that the taste will be different.
It is best to prepare the salad right before serving
Slice the tomatoes unevenly to give the salad a rustic look
First, wash the cucumber thoroughly in cold water and then only in warmer water and you will not have to peel the peel, which will keep the cucumbers firm for longer.