Horiatiki
Local name: Χωριάτικη σαλάτα
Ripe tomatoes, cucumber, green pepper and Kalamata olives under a whole slab of feta and crushed oregano.
Photo: Armineaghayan · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cut the tomatoes into rough, generous wedges and salt them lightly in the serving bowl.
- Peel the cucumber in stripes, halve it lengthways and cut into thick one-centimetre pieces.
- Slice the green pepper into thin rings and the red onion into half-moons.
- Combine the vegetables and add the olives whole, stones in, tossing lightly.
- Lay the slab of feta on top without crumbling it, as tradition demands.
- Pour over the olive oil and vinegar, crush the oregano between your fingers over the top, and serve with bread for the juices.
Real horiatiki never contains lettuce; that is not an oversight but the whole point of a village salad. The dressing pooled at the bottom of the bowl is the best part.
