Greek Village Salad

Name: Greek Village Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 ripe tomatoes, cut in wedges; 1 English cucumber, halved lengthwise and sliced thick; 1 green bell pepper, sliced in rings; 1/2 small red onion, thinly sliced; 1/2 cup Kalamata olives; 1 tbsp capers (optional); 1 (7 oz) block feta; 1/3 cup extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1/2 tsp flaky salt; black pepper; crusty bread, to serve

Horiatiki: ripe tomatoes, cucumber, green pepper, red onion and Kalamata olives with a thick slab of feta, dressed simply with olive oil and oregano. No lettuce needed.

Prep15 min

CookNone

Total15 min

Serves4

What you'll need

8-inch chef's knifeFor all the chopping

Amazon

Mixing bowl setFor mixing and marinating

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Ingredients

4 ripe tomatoes, cut in wedges

1 English cucumber, halved lengthwise and sliced thick

1 green bell pepper, sliced in rings

1/2 small red onion, thinly sliced

1/2 cup Kalamata olives

1 tbsp capers (optional)

1 (7 oz) block feta

1/3 cup extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp dried oregano

1/2 tsp flaky salt

black pepper

crusty bread, to serve

Steps

Arrange the tomatoes, cucumber, green pepper and onion in a wide shallow bowl and sprinkle with the salt.

Scatter the olives and capers over.

Set the block of feta on top, whole.

Drizzle with the vinegar and olive oil, sprinkle oregano over everything (especially the feta), and add a few grinds of pepper.

Let it sit 5 minutes, then serve with bread to mop up the juices, breaking the feta as you eat.

TipSalt the tomatoes before dressing; they release juices that mix with the oil into the best part of the salad.