Find it on the menu as χωριάτικη σαλάτα

OK so … it has to be done.

Let’s get this out of the way. This is Corfu.

Greek Salad. Starring Feta Cheese.

Diced Cucumber.

Sliced raw red onion - not too much.

Chopped fresh tomatoes.

Dices of Feta.

Drizzled with full-throated Olive Oil.

And sprinkled with some dried Oregano.

Yum.

You’ll find it served everywhere. Traditionally with just a few ingredients, though if making it yourself, then you could add a little rocket leaves and some black olives.

One of our favourites is the Afros Taverna. (Αφρός Ταβέρνα)

You will be gratefully welcomed in, and seated. Just order a Greek Salad and a beer and you won’t be disappointed.

Ten minutes later — ten minutes spent gazing out over the astonishing blues of the Ionian sea, wondering at the height of the Albanian mountains, still perhaps smothered in a generous helping of snow — and you’ll be joined by a MASSIVE Greek Salad with a slab of Feta on top. The biggest I have every seen. They don’t dice the Feta. It’s usual to get a slab.

Be warned though … not everyone takes cards, or phone payments. Always keep a little bit of cash on you.

If you are lucky you may well get a little Ouso… which is:

The National Drink of Greece.
Is flavoured with Anise and Fennel.
Its name allegedly comes from a batch of the Tsipouro (local name) being sent to Marseille stamped with the marking Uso Massalia (for use in Marseille).
Greeks drink Ouso with ice and water - which makes it go cloudy. Add water first, then the ice.
Most Ouzo is ABV 80 Proof. Mayhem.

Hic!