Greek salata recipe by David Carter

Galomizithra gives zing and carob rusks add crunch to this traditional salad

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Greek salad is the national dish of Greece, and if it isn’t, it may as well be. While the components don’t vary massively, there are nuances here and there. The one we have embraced or come to love most hails from Crete. The reason is largely galomizithra, a soft sheep and goat’s milk cheese from Greece’s largest island. It is gentle in flavour and texture, while still being sharp enough and tart enough to lift the dish completely. It’s best served at room temperature when the cheese softens and is very pliable, which allows it to emulsify in the olive oil and red wine vinegar dressing.

The second component that I think makes our Greek salad special is carob rusk – essentially a crouton that slightly softens on the outside when mixed with the vinaigrette but does not fully give. It holds its crunch but gives at the slightest bite and offers a malty umami flavour to the dish.