JC LANDMAN

I’ve always liked salads. Growing up, almost every meal in our house was served with a simple side salad – a medley of lettuce, tomatoes, onions, and an avo when it was in season. To my memory, this was the first dish I was allowed to assist within the kitchen as a small sous chef.

Inspired by my mom's friend (Tannie Mariet) who fearlessly incorporated "volksvreemde" ingredients like fennel, capers, and sun-dried tomatoes into her salads, it wasn’t long before I began experimenting with salads myself. The thing about a salad that I really liked was that it was an endless opportunity… you can basically add anything to it. My sisters (salad experts in my eyes) taught me how to dress the salad: the perfect balance of oil and acid, you know, that sort of thing. 

My obsession with salads is still going strong, and so on a recent trip to Greece, I made it my mission to find the perfect Greek salad. Everywhere we went, I ordered one. (Considering the tight Rand-to-Euro exchange rate, Greek salads proved to be a delightful relief at an average price of €8.) After about 15 salads in five days, this is what I can tell you:

1. There is no one-size-fits-all recipe for the Greek salad. Each restaurant adds its own unique touch, making the experience delightfully distinct.
2. Despite the variations, certain elements remain somewhat consistent in a Greek salad: tomatoes, cucumbers, onions, peppers, olives, and, of course, feta. (Although I have seen the odd salad without feta...)
3. To preserve their flavour and texture, the tomatoes are roughly chopped and always served at room temperature. Remember, there's no need to refrigerate tomatoes.
4. When it comes to cucumbers, take your pick. Whether you prefer them skin-on or skin-off, you're in for a treat. Greek salads accommodate both preferences.
5. The onion, usually red and thinly sliced, provides a pleasant crunch. For those sensitive to its sharpness, a quick soak in boiling water takes away the sting while retaining the crispness. Some places also use spring onions, if that's your thing.
6. Green peppers, a lighter shade than what we’re used to in South Africa, add a refreshing element to the salad. However, you can use any colour pepper you prefer – the Greeks aren’t too fussy about this.
7. The olives, typically black, come with their pits intact.
8. The quality of the feta can make or break the salad. While fancier places might opt for sheep and goat's milk feta, regular feta works beautifully as well. Serve it either as a whole wheel on top of the salad, crumble it over, or simply place on a side plate. A tip: gently heat a block of feta in a pan until it almost melts, and leave it to rest before adding it to the salad. You will thank me later.
9. Some Greek salads offer additional ingredients like dill or capers, elevating the taste to new heights. (Tannie Mariet was onto something, hey?)
10. Dried oregano is the crowning glory of a Greek salad, adding an aromatic and earthy note to each bite. Add lots and lots of it to your salad.
11. The dressing is a beautiful marriage of good olive oil and red wine vinegar, topped off with coarse black pepper.

I've come to realise that salads are so much more than just a side dish. They are a reflection of heritage and a celebration of fresh, vibrant ingredients. And as I returned home with a heart full of newfound inspiration, I can’t wait to infuse my salads with the essence of Athens and continue my culinary exploration, one salad at a time.

Here is a short list of my favourite salad spots in Athens:

• Café Avissinia
• Barbounaki Kolonaki
• Mpirmpilo
• Klepsydra
• Evgenia
• Dioskouroi Café