Greek salad (horiatiki)
The real village salad: chunky tomatoes, cucumber, green pepper, red onion and Kalamata olives under a whole slab of feta, with oregano and good olive oil.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 590 kcal
Ingredients
Method
Put the tomato wedges in a wide shallow bowl and sprinkle with a good pinch of salt. Letting them sit while you cut everything else draws out their juices, which become part of the dressing.
Add the cucumber, bell pepper rings and red onion and toss gently with your hands.
Scatter over the olives, then drizzle with the vinegar and 3 tbsp of the olive oil and toss once more.
Drain the feta, pat it dry and lay the whole slab on top of the salad. Sprinkle the oregano over the feta, drizzle with the last of the oil and finish with black pepper. Break the feta up at the table.
Tips
- There's no lettuce in a real horiatiki, so the tomatoes matter most. Use the ripest you can find and never refrigerate them.
- Mop up the oily tomato juices at the bottom with crusty bread (it's no longer gluten-free then).
- Traditional feta is often made with animal rennet. If you eat strictly vegetarian, check the label for microbial or vegetable rennet.
