Horiatiki Greek Village Salad
Ripe tomatoes, cucumber, green pepper, and onion under a slab of feta, dressed with nothing but olive oil and dried oregano. It stands or falls on the tomatoes.
- 1
Put the tomato wedges in a wide shallow bowl, sprinkle with the salt, and let them stand 10 minutes to draw out their juice.
- 2
Add the cucumber, green pepper rings, red onion, and olives, and turn everything gently through the tomato juice.
- 3
Pour the olive oil over the salad and toss once.
- 4
Lay the feta slab on top and crumble the dried oregano between your fingers over the cheese. Serve at room temperature, leaving the feta whole rather than stirring it in.
Ingredients
- 1 1/2 pounds ripe tomatoes, cut into thick wedges
- 1/2 teaspoon salt
- 1 cucumber, peeled in stripes and cut into thick half-moons
- 1 green bell pepper, seeded and cut into thin rings
- 1/2 small red onion, sliced thin
- 1/2 cup kalamata olives
- 1/4 cup olive oil
- 6 ounces feta, in one thick slab
- 1 teaspoon dried oregano
Instructions
- 1
Put the tomato wedges in a wide shallow bowl, sprinkle with the salt, and let them stand 10 minutes to draw out their juice.
- 2
Add the cucumber, green pepper rings, red onion, and olives, and turn everything gently through the tomato juice.
- 3
Pour the olive oil over the salad and toss once.
- 4
Lay the feta slab on top and crumble the dried oregano between your fingers over the cheese. Serve at room temperature, leaving the feta whole rather than stirring it in.