One of the main ingredients in this salad is basil — the crowning herb in Greek cuisine. Basil is one of the most sacred symbols of Christianity and is used in the Greek Orthodox Church to bless its patrons and people’s homes.
- 8 medium tomatoes
- 200 g feta cheese, crumbled
- sea salt, to taste
- extra virgin olive oil
- 1 handful fresh basil, thinly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Wash and dry the tomatoes. Cut the tomatoes into thin slices and arrange them on a serving platter. Season the tomatoes with a little sea salt. Scatter the crumbled feta over the tomatoes, followed by the basil.
Drizzle over extra virgin olive oil to serve.
© 2012 Maria Benardis