15 min
serves 4
Not all Greek salads contain lettuce. This is a summer favorite at our house, because it’s quick, easy, and delicious. The ingredients are the star in this salad! Use ripe tomatoes and fresh cucumbers. Use a decent feta that you buy in a block, not the pre-crumbled stuff from a plastic package. Make your own dressing from olive oil and red wine vinegar in a 3:1 ratio. Use fresh oregano, and if you like the zing, perhaps a squeeze of fresh lemon juice, and you’ll never go back to bottled dressing again.
  • 2-3 tomatoes, ripe, cut into chunks
  • 1 medium cucumber, peeled or unpeeled as you prefer
  • 1 medium green or red pepper, in slices or chunks
  • one-half medium red onion, in thin slices
  • small block feta cheese, crumbled or chunked
  • fresh oregano
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar (may be part lemon juice)
  • salt and pepper to taste

Cut the vegetables; nothing in a horiatiki salad should be bigger than bite-sized. If the onion is a bit too sharp for your taste, you can soak the slices in ice-water for up to an hour, to remove some of the heat (or just use less).

Strip oregano leaves from the stems, and run a knife through them to chop them a bit smaller, and to release their flavors (you’ll smell this – mmm, fresh!). Put the leaves in a bowl, and add salt if using, and then the olive oil and vinegar. Whisk well to combine (nothing fancy here, a fork works) then add all the chopped vegetables and olives. Toss lightly.

Top with crumbled feta cheese and serve at room temperature or slightly chilled. Add a squeeze of fresh lemon if you’d like a bit more zip.


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