Greek salad
Ensalada griega
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- Flexible
- Servings
- 4
Summary
The horiatiki of Greek tavernas: ripe tomato, cucumber, red onion, green pepper and olives with a block of feta on top, oregano and good olive oil. No lettuce, and ready in 10 minutes.
Ingredients
- 4 u Tomato (ripe, in season)
- Salt (flaky, to taste)
- 1 u Red Onions (in thin rings)
- 5 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 u Green Pepper (in rings)
- 1 teaspoon Oregano (dried)
- 1 u Cucumber
- 100 g Black Olives (Kalamata)
- 200 g Feta (in one block)
- 1 tablespoon Capers (optional)
Instructions
Cut the tomatoes into rough wedges and the cucumber into thick half-moons (peeled in stripes if the skin is tough). Put them in a wide dish with a pinch of salt.
Add the red onion, green pepper, olives and capers and toss gently with your hands.
Place the block of feta on top, crumble the oregano over it between your fingers and drizzle everything with the oil and vinegar. Serve straight away.
Notes
It depends entirely on the tomatoes: make it in summer, with seasonal tomatoes at room temperature. In Greece the feta is served as a whole block on top and everyone breaks it up with their fork. Mop up the juices at the bottom with bread; that is the best part.
More information
StorageGreek
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