"Horiatiki Salata" Greek Village Salad
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- ripe, tomatoes
- large onion
- green bell pepper
- 1/4 lb
- (113.5grams)greek feta cheese, sliced or crumbled
- dried greek oregano (rigani)
- extra virgin olive oil
- greek olives (kalamata, green cretan olives, etc.)
1Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.
Many cooks peel the tomatoes if the skins are tough; it's a personal call.
I would taste the feta cheese before adding salt to the salad as feta cheese is usually a salty cheese.
2Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
3Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad , either as a slice (as in photo) or crumbled , and toss in some olives.
4Sprinkle the cheese with oregano (and pepper if desired). Drizzle the oil over the top, and serve.
Capers: toss in a few if you like them.