Horiatiki Greek Salad

Method

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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.

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

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

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

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

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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.

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

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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.

Common questions

Nutritional Highlights

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