Nigella Lawson has shared her unique take on the classic Greek salad in her 2002 book Summer, replacing cucumber with fennel. Noting that cucumbers commonly found in the UK are frequently "tasteless and watery" and contribute very little to the dish, the celebrated chef makes the case for adding fennel as a substitute.
"If you can get hold of a good cucumber, by all means go for it, although I know I'd miss the gently aniseed crispness of the fennel. But then, I've been making it my way for so long, it's hardly surprising I feel like this."
A Different Way With Onions
Another distinction in Nigella's version is soaking the onion in vinegar and oregano, which helps to reduce its pungency. This ought to be done a minimum of two hours before assembling the salad. She does, however, caution against preparing the remainder of the salad too far ahead of serving.
"It's a Greek Salad as you might expect and desire: full of crunch and flavour and punctured by salinity, which is provided generously by both the feta and the olives."
Nigella Lawson's Greek Salad Recipe
Ingredients (Serves 6-8)
- One red onion
- One tablespoon of dried oregano
- Black pepper, to taste
- One tablespoon of red wine vinegar
- 200ml extra virgin olive oil
- Five medium tomatoes
- One teaspoon of caster sugar
- A pinch of Maldon salt
- One very large cos lettuce
- One bulb of fennel
- 125g of pitted black olives
- 400g of feta cheese
- Juice of half a lemon
Method
Begin by peeling and slicing into fine half-moons, then scatter over the oregano along with some salt and pepper. Pour in the vinegar and toss thoroughly, then leave to steep for a minimum of two hours.
Nigella adds: "What you'll notice, once it's had its time, as well, is that the blooded crimson of the onion is somehow now a luminescent puce."
When you're nearly ready to eat, begin preparing the remainder of the salad. Cut the tomatoes into chunks or long slices according to your preference, scatter a little salt and sugar over them and leave to one side.
Rinse the lettuce if necessary, tear it into bite-sized pieces and place in a large bowl. Thinly slice the fennel and add to the bowl, followed by the olives, then crumble or chop the feta before adding that in too.
Add the tomatoes and red onion, along with their marinade dressing and the lemon juice. Toss gently yet thoroughly, ensuring everything is well combined, and serve straight away.
