Greek salad (Horiatiki)
Greek Salad (Horiatiki) is a fast, no-lettuce classic. In about 15 minutes you toss tomato wedges, cucumber, green-pepper rings, red-onion slices, olives and one thick slab of feta with good extra-virgin olive oil, a dash of red-wine vinegar and dried oregano. Fresh, easy and heart-healthy, it brings real Mediterranean flavour to the table.
- Prep: 15 mins
- Chill: 15 mins
- Serves: 4
- Difficulty: Easy
Ingredients
Instructions
Ingredients
4 medium ripe tomatoes, cut into chunky wedges
1 large cucumber, peeled (or scrubbed) and sliced 1 cm thick
1 green bell pepper, cored and sliced into thin rings
½ small red onion, thinly sliced
120 g Kalamata olives, whole and pitted
200 g Greek feta (keep it in one thick slab)
4 Tbsp (60 ml) extra-virgin olive oil, plus more for finishing
1 Tbsp red-wine vinegar (optional but common outside Greece)
1 tsp dried Greek oregano
Sea salt & freshly ground black pepper, to taste
Instructions
Prep vegetables. Slice tomatoes, cucumber, pepper and onion just before serving to keep them crisp.
Layer the salad. In a wide shallow bowl, arrange tomatoes first, then scatter cucumber, pepper, onion and olives on top.
Season. Sprinkle a small pinch of sea salt and a grind of black pepper; drizzle half the olive oil so juices start to mingle.
Add the feta. Place the whole feta slab in the center; pour the remaining olive oil over cheese and vegetables
Finish & serve. Dust with dried oregano, add vinegar if using, and serve immediately with crusty bread to soak up the tomato-olive oil juices.