Horiatiki
Greek Village Salad
Horiatiki means village, and the salad is a plain one: tomato, cucumber, onion and olives, with oil, vinegar and oregano, and a whole slab of feta on top. No lettuce. The salad is only as good as the tomatoes, so make it in summer.
The magazine recipe read tosses two medium tomatoes, a small cucumber, half a white onion and some parsley in an olive oil and red wine vinegar dressing with a pinch of oregano, then lays thick slabs of feta (about 170 g) and 8 Kalamata olives on top, and says the salad varies with the season but almost always has feta and dried oregano.
Ingredients
Ingredients
- 2 ripe medium tomatoes, cut in 4 cm pieces
- 1 small cucumber, in 6 mm slices
- 1/2 medium white onion, thinly sliced
- 1 tbsp roughly chopped flat-leaf parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/8 tsp dried oregano, plus a pinch to finish
- Fine sea salt and black pepper
- 170 g feta, in thick slabs
- 8 Kalamata olives
Method
- Dress the vegetables Put the tomatoes, cucumber, onion and parsley in a large bowl. Whisk the oil, vinegar and oregano together, season, and pour over the vegetables.
- Toss Toss gently and leave for 5 minutes so the tomato juices mix with the dressing, then tip into a serving bowl.
- Top Lay the feta on top in one or two thick slabs and scatter with the olives, a pinch of oregano and some black pepper. Serve with bread to mop up the juices.
The feta is salty. Taste before adding salt.