Cretan Salad is a simple yet delicious mix of fresh veggies, juicy tomatoes, tangy olives, and feta cheese. Just toss everything together with a drizzle of olive oil and a sprinkle of oregano, and you’ve got a taste of the Mediterranean right on your plate.
Serving Suggestions
Serve Cucumber, Carrot, and Beet Salad as a fresh side dish with grilled meats or fish. It also works well as a light lunch or a main course on its own.
For added variety, top it with crumbled feta cheese or toasted nuts. Garnish with additional fresh herbs for a burst of flavor.
Pairing Ideas
This salad pairs well with a range of dishes. It complements grilled chicken, fish, or tofu, adding a crisp and colorful contrast. It also makes a great addition to sandwiches or wraps. For a more substantial meal, enjoy it alongside a grain bowl or as part of a larger salad spread.
Tips and Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The vegetables may release some moisture over time, so give it a toss before serving.
Beets: Use roasted or boiled beets for a tender texture and sweet flavor. If using raw beets, shred them finely for easier eating.
Cucumber: Slice cucumbers thinly to maintain their crispness. You can peel them if desired, but leaving the skin on adds extra crunch.
Carrots: Shred or julienne carrots to match the texture of the cucumber and beets. This ensures even distribution of flavors.
Dressing: A simple vinaigrette of olive oil, lemon juice, and a touch of honey or mustard complements the salad’s flavors. Adjust seasoning with salt and pepper to taste.
Cretan Salad
Equipment
- Large salad bowl
- Knife and cutting board
Ingredients
- 2 large ripe tomatoes - cut into wedges
- 1 cucumber - sliced into half-moons
- 1 green bell pepper - sliced
- 1 small red onion - thinly sliced
- 1/4 cup of pitted Kalamata olives
- 200 g about 7 oz of feta cheese, sliced or crumbled
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper - to taste
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- A handful of fresh mint leaves - for garnish (optional)
- Capers - a tablespoon (optional for an authentic touch)
Instructions
- Prepare the Base: In a large salad bowl, combine the tomato wedges, cucumber slices, green bell pepper slices, and red onion. Toss gently to mix.
- Add Olives and Feta: Scatter the Kalamata olives over the salad. Place the feta cheese on top, either in slices or crumbled, according to your preference.
- Season: Sprinkle the dried oregano over the cheese and salad. Season with a little sea salt and freshly ground black pepper to taste. Be mindful of the saltiness from the olives and feta when adding extra salt.
- Dress the Salad: Drizzle the extra virgin olive oil and red wine vinegar evenly over the salad.
- Garnish: If using, add fresh mint leaves and capers for an extra layer of flavor and an authentic Cretan touch.
- Serve: Gently mix the salad at the table before serving to combine the flavors. This salad is best enjoyed fresh, alongside crusty bread or as a complement to grilled meats or seafood.