Horiatiki Greek Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the tomato wedges and cucumber in a wide bowl, sprinkle with half the salt, and leave for 10 minutes to draw out their juices.

   Mark done Start 10 min timer

2. Soak the sliced onion in cold water for 10 minutes to soften its bite, then drain and dry.

   Mark done Start 10 min timer

3. Add the pepper rings, onion and olives to the bowl and toss gently with the tomato juices.

   Mark done

4. Pour over the olive oil and the vinegar if using, and toss once more.

   Mark done

5. Transfer to a serving platter and lay the slab of feta on top — do not crumble it.

   Mark done

6. Crush the dried oregano between your palms over the feta, then finish with the remaining salt, black pepper and a final drizzle of olive oil.

   Mark done

7. Serve at room temperature with bread to mop the juices, which are the best part.

   Mark done

Chef’s Tips

• Greek dried oregano on the branch is far more aromatic than the powdery supermarket kind.
• Use only real Greek feta made from sheep's milk — cow's milk versions are chalky and bland.
• Never refrigerate the finished salad. Room temperature is essential to the flavour.

Pairing Suggestions

• A cold Assyrtiko or a glass of ouzo with water
• Serve with grilled fish, souvlaki or just bread
• Follow with fresh watermelon

Storage & Reheating

Assemble to order. The dressed vegetables keep 1 day but the texture softens; use leftovers as a bruschetta topping.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.