Horaitiki Salata Recipe

Prepare tomatoes

Wash tomatoes and remove stems. Cut each tomato into 6–8 wedges (quarter to sixthed depending on size) so pieces are rustic and chunky, then transfer to a large serving bowl.

Prepare cucumber

Peel 1 strip of skin from the cucumber (optional) to reduce waxiness. Slice lengthwise in half, remove large seeds with the tip of a spoon if watery, then cut into 1/2-inch thick half-moons. Add to the bowl with tomatoes.

Slice onion and pepper

Peel and slice the red onion into thin half-rings. Trim and core the green bell pepper, cut into 1/4-inch strips or bite-sized pieces. Add both to the bowl.

Add olives and feta

Scatter the pitted kalamata olives over the vegetables. Crumble about two-thirds of the feta block into large, rustic chunks over the salad and reserve the remaining third for crumbling on top after dressing (or serve the block on top for a more traditional presentation).

Season base

Sprinkle the coarse sea salt, dried oregano, and freshly ground black pepper evenly over the assembled vegetables and feta.

In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, the minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust: add a pinch more salt or a little more lemon if you prefer brighter acidity.

Let the dressing sit for 2–3 minutes to allow the garlic and oregano to bloom, then stir or whisk once more to re-emulsify before dressing the salad.

Pour the dressing evenly over the salad in the bowl. Using two large spoons, gently toss once or twice to coat vegetables while keeping chunks intact. If you left a large block of feta, place it on top now and drizzle the finishing tablespoon of olive oil over it.

Crumble the reserved feta over the top (if not serving the block), sprinkle the chopped parsley (optional) and a light additional dusting of dried oregano. Taste and adjust seasoning with a little more salt or pepper if needed.

Serve immediately at room temperature as a side or light main. Horaitiki Salata is best enjoyed the same day; if making ahead, keep dressing separate and toss just before serving to preserve texture.