Authentic Horiatiki (Greek Village Salad)

🧂Ingredients

Click any ingredient to explore its profile, pairings, and related recipes.

• 4 large vine-ripened tomatoes(Core removed, cut into large, irregular wedges.)
  →
• 1 medium cucumber(Partially peeled (striped), cut into thick half-moons.)
  →
• 1 medium red onion(Very thinly sliced into rings.)
  →
• 1 small green bell pepper(Cored and sliced into rings.)
  →
• 0.5 cup kalamata olives(Whole, unpitted (traditional, prevents them from becoming mushy).)
  →
• 200 g greek feta cheese(Served as one or two large rectangular slabs laid on top, NEVER crumbled.)
  →
• 1 tbsp dried greek oregano (rigani)(Must be dried on the branch, rubbed between palms to release oils.)
  →
• 0.33 cup extra virgin olive oil(High quality, robust. Poured generously over the top.)
  →
• 1 tbsp red wine vinegar(A very light splash; the tomato juices provide the primary acid.)
  →
• 1 tsp sea salt(Added to the vegetables, but not the feta.)
  →

📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   The Base. In a large, shallow bowl, combine the tomato wedges, cucumber half-moons, green pepper rings, and red onion rings.

2. 2

   Season the vegetables. Sprinkle the sea salt over the vegetables. Toss them gently with your hands. Let them sit for 5 minutes 5 minutes so the salt draws out the tomato juices, creating the 'zoumi' (the highly prized liquid at the bottom of the bowl).

3. 3

   Add olives. Scatter the whole Kalamata olives over the salad.

4. 4

   The Dressing. Drizzle the red wine vinegar over the vegetables.

5. 5

   The Crown. Place the large, unbroken slab(s) of feta cheese directly on top of the salad.

6. 6

   The Emulsion. Pour the extra virgin olive oil generously over everything, ensuring the feta is coated.

7. 7

   The Finish. Rub the dried oregano between your palms directly over the salad, letting it fall heavily on the feta and oil.

8. 8

   Serve immediately. Do not toss before serving. It must be served with thick slices of crusty country bread to mop up the oil and tomato juices (papara).