Greek Salad

Ingredients

For the Salad:

• 1 large English cucumber (or 2-3 Persian cucumbers), roughly chopped into chunks

• 3-4 medium ripe tomatoes, roughly chopped into chunks

• 1 green bell pepper, seeded and sliced or chopped

• 1 small red onion, thinly sliced

• 150-200g (5-7 oz) high-quality feta cheese, preferably a block

• 12-15 Kalamata olives (or other good black olives)

• 1-2 teaspoons dried oregano (preferably Greek or Mediterranean)

• Optional: 1 tablespoon capers, rinsed

For the Dressing:

• 3 tablespoons extra virgin olive oil (the best you have)

• 1 tablespoon red wine vinegar

• A pinch of sea salt and freshly ground black pepper

• (That's it! No lemon juice, no mustard, no garlic in a traditional horiatiki.)

Instructions

1. Prepare the Vegetables: In a large bowl, combine the chopped cucumber, tomatoes, green pepper, and red onion.

2. Make the Dressing: In a small bowl or a jar, whisk together the extra virgin olive oil, red wine vinegar, a pinch of salt, and a few grinds of black pepper.

3. Combine Gently: Pour about two-thirds of the dressing over the vegetables and toss very gently to coat. You don't want to bruise the tomatoes.

4. Assemble the Salad: Transfer the dressed vegetables to a serving platter. Do not toss the salad again after this step.

5. The Feta Cheese: Place the whole block of feta cheese on top of the salad. Do not crumble it. This is the traditional way!

6. Add the Finishing Touches: Scatter the Kalamata olives (and capers, if using) around the platter. Sprinkle the dried oregano generously over the entire salad, focusing especially on the block of feta cheese.

7. Final Drizzle: Drizzle the remaining one-third of the dressing over the feta cheese and olives.

8. Serve: Serve immediately. Instruct everyone to break off a piece of feta with their fork and combine it with the vegetables in each bite.

Tips for the Perfect Greek Salad

• Quality is Key: Use the ripest, most flavorful tomatoes you can find and a good, robust extra virgin olive oil. They are the stars of the show.

• The Feta Rule: Authentic Greek salad uses a block of feta made from sheep's milk (or a sheep/goat blend). It's creamier, tangier, and holds its shape better than pre-crumbled feta.

• No Lettuce! A traditional Horiatiki never contains lettuce.

• Let it Sit (A Little): While best served fresh, letting the assembled salad sit for 10-15 minutes before serving allows the flavors to meld beautifully.

• Perfect for a Hot Day: This salad is incredibly refreshing and requires no cooking.

Enjoy your taste of the Greek islands