Phil’s Foolproof Greek Salad

Greek salad is one of the most important dishes in our household and somehow ends up next to almost every meal. Over the years, Phil has become the family’s resident salad dresser, carefully refining his olive oil-to-lemon ratio to the point where his salads are now highly requested. Since the ingredients are so simple, quality matters. A good Greek salad lives or dies by its tomatoes, olive oil, and especially the feta.

The feta choice is a serious topic in our family, particularly when Caitlin’s involved, where the wrong selection can quickly turn into a heated discussion. The favourite in Yiayia’s fridge is Kebia’s White Sheep’s Milk Bulgarian Feta, though Dodoni and Delta are also trusted options. Just pay attention to the spelling on the packet you purchase: feta with one “t” is the authentic Greek cheese made from sheep’s or goat’s milk. Fetta with two “t’s” is the unofficial version usually made outside of Greece with cow’s milk, and nowhere near as good.

And once the salad itself is gone, the real competition begins. At the bottom of the bowl sits the prized zoumi (pronounced ‘zhou-me’), the mix of olive oil, lemon juice, tomato juices and salty feta goodness that many argue is the best part of the entire salad. Mop it up with freshly toasted bread or crush your potatoes straight into it. That’s when you know you’re eating like a real Greek Cypriot.