Greek
Greek Salad
Horiatiki, the village salad. No lettuce, no vinegar and a whole slab of feta on top. Anything else is a different salad.
- Time
- 10 mins
- Serves
- 4
- Steps
- 6
- Ingredients
- 9
Method
- 01
Cut the tomatoes into generous wedges and put them in a wide, shallow bowl. Salt them lightly and leave for a few minutes.
- 02
Add the cucumber, pepper rings, red onion and olives, and toss gently with your hands.
- 03
Lay the feta on top in one piece. Do not crumble it.
- 04
Pour the olive oil over the feta and the salad. Use more than feels sensible.
- 05
Scatter the oregano over the cheese, crushing it between your fingers as you go.
- 06
Serve with bread and let everyone break up the feta themselves. The oil and tomato juice left in the bowl is the best part.
Cooking Tips
- Salt the tomatoes first and let them sit. The juice they release becomes part of the dressing.
- Leave the feta in one piece rather than crumbling it - that is how it is served in Greece.
Ingredient Substitutions
- Use more olive oil than feels sensible; there is no vinegar in a true horiatiki to balance it.
- Green pepper is traditional, but cucumber alone is fine.
What to Serve With It
- Serve with bread to mop the oil and tomato juice left in the bowl.
Storage and Reheating
- Dress and serve immediately. Dressed salad weeps within the hour.
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