Greece / Salad
UniTools
Horiatiki salad
The village salad, with no leaves in it: tomato, cucumber, onion, olives and a whole slab of feta on top.
Ingredients
ServingsOriginal: Serves 4
- Ripe tomatoes, in large wedges4
- Cucumber, in thick half-moons1
- Red onion, in thin rings1
- Green pepper1
- Feta, in one piece200 g
- Kalamata olives80 g
- Olive oil60 ml
- Dried oregano1 tsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Cut the tomatoes into large wedges and salt them straight in the bowl. Leave them five minutes: the juice they give up becomes the base of the dressing.
Add the cucumber, pepper and onion. Mix with your hands rather than a spoon — nothing breaks that way.
Scatter the olives over, lay the slab of feta on top and pour the oil over everything at once. Sprinkle the oregano straight onto the feta, where the oil will open it up.
