"Horiatiki Salata" Greek Village Salad

Maria *

By
@WWCook1

This summer salad is on the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.

Rating:
★★★★★ 4 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
15 Min
Method:
No-Cook or Other

Ingredients

4-5
ripe, tomatoes
1
large onion
1
cucumber
1
green bell pepper
1/4 lb
(113.5grams)greek feta cheese, sliced or crumbled
dried greek oregano (rigani)
salt
extra virgin olive oil
12
greek olives (kalamata, green cretan olives, etc.)

Step-By-Step

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.

Note1
Many cooks peel the tomatoes if the skins are tough; it's a personal call.
Note2
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.

Additional ingredients:
Capers: toss in a few if you like them.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Wheat Free, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Summer, #traditional