Greek Salad
Quick · 15 min · Serves 2 · Greek
Dietary: vegetarian, pescatarian, gluten-free, nut-free
A traditional horiatiki of juicy tomatoes, cucumber, green pepper, and red onion with kalamata olives and a slab of feta, dressed in olive oil and oregano.
Ingredients
For 2 servings
- 3 tomato, cut into bite-sized wedges
- 1 cucumber, peeled in stripes, cut into thick half-moons
- 0.5 green bell pepper, cored and sliced into rings
- 0.5 red onion, thinly sliced
- 60 g kalamata olive
- 120 g feta, in one slab
- 3 tbsp olive oil, extra-virgin
- 1 tbsp red wine vinegar
- 1 tsp oregano, dried
Steps
- For a milder bite, put the onion in a small bowl of ice water with about 1 teaspoon of the vinegar and leave it for 10 minutes while you cut the rest. Drain well.
- Put the tomatoes, cucumber, green pepper, olives and drained onion in a wide, shallow serving bowl.
- Sprinkle with half the oregano and a good pinch of salt, then drizzle with most of the olive oil and the remaining vinegar.
- Toss gently with your hands or two large spoons, just until everything is glossy, so the tomatoes don't break up.
- Lay the feta on top in one slab, dust it with the remaining oregano, and drizzle over the last of the oil.
- Serve right away, spooning the juices from the bottom of the bowl over each portion, with bread to mop them up. Leftovers keep, covered, in the fridge for up to 2 days.