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Angourodomatosalata

Serves 4 to 6 Salad vegetarian, Salads

Angourodomatosalata

Angourodomatosalata captures the essence of a Greek summer, when ripe tomatoes and crisp cucumbers are abundant and the sun hangs high in the sky. This dish is a staple on tables from Athens to the islands, a simple yet essential part of meals shared outdoors. It's made the way Greek family kitchens have done for generations: olive oil flows freely, salt is pinched and sprinkled just so, and a wedge of lemon is always within arm's reach.

The salad is a burst of freshness, combining the juicy sweetness of tomatoes with the cool crunch of cucumber. The olive oil adds a rich, fruity depth, while red wine vinegar offers a tangy balance. A scattering of oregano completes the dish with its earthy fragrance. This is Angourodomatosalata: uncomplicated, honest, and full of flavor that speaks of the sun-drenched land where it was born.

Ingredients

  • 4ripe tomatoes — wedged
  • 2cucumbers — sliced
  • 80 mlolive oil
  • 2 tbspred wine vinegar
  • to finishoregano
  • to tastefine sea salt

Method

  1. Begin by washing 4 ripe tomatoes and 2 cucumbers thoroughly under cold running water. Pat them dry with a clean kitchen towel. This ensures that any dirt or residue is removed, and the salad remains fresh and crisp.
  2. Slice the tomatoes into wedges, aiming for uniform pieces to ensure even flavor distribution. Peel the cucumbers if desired, then slice them into rounds about 1/4 inch thick. The thickness of the cucumber slices should allow them to retain a slight crunch, adding texture to the salad.
  3. Place the sliced tomatoes and cucumbers into a large mixing bowl. This bowl should be large enough to allow for gentle tossing without spilling, ensuring that all ingredients are evenly coated with dressing.
  4. In a small bowl, whisk together 80 ml of olive oil and 2 tablespoons of red wine vinegar until emulsified. The mixture should appear slightly thickened and uniform in color. This step ensures that the oil and vinegar are well combined, which will help the dressing cling to the vegetables.
  5. Pour the dressing over the tomatoes and cucumbers in the mixing bowl. Sprinkle with fine sea salt to taste and a generous pinch of oregano. The salt should enhance the natural flavors of the vegetables without overpowering them, while the oregano adds a fragrant, earthy note.
  6. Using a large spoon, gently toss the salad to combine the ingredients. Be careful not to break the tomato wedges, as maintaining their shape is key to the salad's presentation and texture. The goal is to coat the vegetables evenly with the dressing.
  7. Transfer the Angourodomatosalata to a serving platter or bowl. Serve immediately with fresh bread on the side, which can be used to soak up the flavorful juices that collect at the bottom of the dish. This step captures the essence of Greek summer dining, where simplicity and fresh flavors shine.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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