Traditional Greek salad recipe with an elegant final touch with edible viola flowers. copyrights http://dontask4salt.com
• Tomatoes selection cut in half, such as black and red cherry, yellow and red datterini
• Red onion finely sliced
• Kalamata olives whole
• Feta cheese
• Cucumber sliced
• Dried oregano
• Violas (edible flowers)
• Maldon salt to taste
• Extra virgin Olive oil
• Garlic and thyme focaccia croutons
Start by making the croutons, preheat the oven to 180º/356F/Gas4, grate 1 garlic clove into a small bowl, mix with extra virgin olive oil and thyme leaves, brush some finely sliced bread (use focaccia, ciabatta or baguette) with this olive oil mixture and transfer into a baking tray, bake until golden and crunchy, around 5 minutes.
In another bowl toss together the tomatoes, cucumber and onion with Maldon salt, extra virgin olive oil and oregano. If using mainly sweet tomatoes, add a squeeze of lemon juice.
To assemble crumble the feta cheese into a plate or serving bowl, top with the marinated tomatoes, cucumber and onion, scatter some kalamata olives, finally garnish with the crunchy croutons and a few viola edible flowers for an elegant touch.