Greek salad

I love a Greek salad. Reminds me of the olden days when I had time for holidays – biking up a hot winding road, wearing a bikini, with the smell of wild herbs and the sound of goat bells coming from the dusty roadside. Stopping at a taverna and ordering an ice cold Amstel and a Greek salad – literally nothing to do all afternoon except take in views of the sea.

That beautifully relaxing and warm thought can be brought to life a little bit in your kitchen. Use the ripest juiciest tomatoes you can find, and proper feta cheese, and good extra virgin olive oil. In a couple of parts of Greece they peel the cucumber but I leave the skin on for its nutrients and fibre. Kalamata olives are an authentic addition; lettuce isn’t. You can use a single cool white salty slab of feta of break it into cubes – I love to see a big chunk of it as that’s how I have mostly eaten it on holiday.