Greek
Horiatiki
A village-style tomato and cucumber salad sharpened with Kalamata olives, oregano, olive oil, and a thick slab of feta.
4 servings · 20 minutes prep
Ingredients
Main
- 2 lb ripe tomatoes, cut into wedges
- 1 English cucumber, peeled in stripes and sliced 1/2 inch thick
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
- 16 Kalamata olives
- 7 oz Greek feta block, sliced thick
- 1 1/2 tsp kosher salt
- 1 tsp dried Greek oregano
- 1/3 cup extra-virgin olive oil
- 1 tbsp red wine vinegar
Directions
Method
- Combine the tomatoes, English cucumber, green bell pepper, and red onion in a wide bowl. Sprinkle with the kosher salt and rest for 10 minutes so the tomatoes release their juices.
- Add the Kalamata olives, dried Greek oregano, extra-virgin olive oil, and red wine vinegar. Toss gently without crushing the tomatoes.
- Transfer to a shallow serving bowl and place the Greek feta on top.
- Spoon the juices and oil from the bowl over the feta and serve immediately at room temperature.
