Today the sun is shining and I am thinking about holidays again. This time it's memories of Kefalonia and Crete, with and without the children. There are so many versions of this classic dish but here's mine and I'm sticking with tradition and using olive oil as it works so well with the acidity of the tomatoes and the saltiness of the feta. My only rebellion is to use wraps. No rules, no cooking just build your own wrap and let the kids make their own.
Ingredients for 2
1 large vine ripened tomato or several small ones halved
1/2 a cucumber
Small red onion, thinly sliced
6 kalamata or black olives, pitted, optional
2 very large soft tortilla wraps
50g feta cheese
2 heaped tbsp hummus, optional
Oregano
Extra virgin olive oil
Black pepper to season.
Method
Roughly chop the tomato, cut the cucumber in half lengthways and slice and halve the olives (if using). Now heat the tortillas under the grill, but don't burn them as I did a while ago, or just use them straight from the pack.
Mix together all the salad ingredients and let it sit for a while if you have time so all the flavours grow and then spoon onto your tortilla. Now spread the hummus, if using it, around the top and sides
of the tortilla or just sprinkle with olive oil. Fold in the sides to seal in the ingredients and roll up
tightly to make a big sausage shape. Cut in half and eat with your fingers. Great summery finger food!
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