Greek salad (Horiatiki)
Fresh tomatoes, cucumbers, green peppers, onions, feta cheese, capers and a little rocket doused in plenty of extra virgin olive oil.
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Servings:
Equipment
- 1 large shallow bowl
Ingredients
- 3 ripe fresh tomatoes
- 1 small cucumber
- 1 small green pepper finely sliced into rings (ideally the pale green thinner pepper)
- ½ onion cut into fine slices
- handful rocket leaves or purslane optional
- 1 tbsp capers
- 1 tsp dried oregano
- 4-5 black olives
- 100 g feta (in one slice)
- Greek olive oil!
- ½ tsp salt
Instructions
- Cut the tomatoes into a quarter and arrange them in the bottom of the bowl. If organic, there is no need to peel the cucumber. Cut into generous disks or larger chunks (peeled per the Tseta Taverna) and mix the tomatoes with the rocket (if using). Add a layer of finely cut green peppers and onions and sprinkle over the capers.
- If serving immediately, add a little salt and olive oil. You can add apple vinegar if you think the salad needs it. We tend to add vinegar if the tomatoes are not super juicy in the spring and autumn.
- Decorate with a slice of feta and black olives; sprinkle the feta with the oregano and a little more olive oil.
- Toss the salad at the table, breaking up the feta so everyone gets their share. Serve with plently of fresh bread.
Notes
Remember that 'Horiatiki' means village salad, local produce is chopped and added to a large bowl with plenty of olive oil and the chopping is not always that fine!
It appears on most Greek tables every day.