Horiatiki Salata Recipe

Prepare tomatoes

Wash the tomatoes. Cut into large wedges (quarters or sixths for very large tomatoes). Place in a large salad bowl.

Slice cucumber

Peel the cucumber if skin is waxed; otherwise leave skin on. Cut the cucumber lengthwise if thick, then slice into 1/3-inch (8 mm) half-moons or thick rounds. Add to the bowl with tomatoes.

Prepare pepper

Core the green pepper, remove seeds and white ribs, then cut into thin rings or 1/4-inch strips. Add to the bowl.

Slice onion

Peel and cut the red onion in half, then slice into thin half-moons. If onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Add olives and feta

Scatter the Kalamata olives over the vegetables. Place the block of feta on top of the assembled salad (traditional) or crumble it if preferred.

In a small bowl or measuring cup whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper until combined.

Pour the dressing evenly over the salad just before serving. Gently toss once or twice if feta is crumbled; if feta is left as a block, drizzle dressing around and over the vegetables leaving the block in place.

If using capers or chopped parsley, sprinkle them on top now. Offer lemon wedges alongside for those who want extra brightness.

Serve immediately with crusty bread or as an accompaniment to grilled meats. Traditional presentation leaves feta on top and vegetables slightly rustic — do not over-toss.