Horiatiki is one of the best-known salads in Greek cuisine, combining ripe tomatoes, cucumbers and white cheese with extra-virgin olive oil and thyme. This refreshing no-cook recipe is a light choice for summer meals and alongside grilled dishes.
Cut the ripe tomatoes into large chunks. Slice the cucumbers thickly, cut the green bell pepper into rings, and thinly slice the red onion into rings. Combine in a large serving bowl.
Scatter the black olives over the vegetables. As in the traditional presentation, place a thick slice of white cheese on top of the salad without mixing it in.
Whisk the extra-virgin olive oil, red wine vinegar and dried thyme in a small bowl. Caution: Add the salt last, accounting for the saltiness of the cheese and olives. Drizzle the dressing over the salad just before serving, sprinkle with a little more thyme, and serve.
To keep the salad from becoming watery, cut the tomatoes into large pieces and add the dressing shortly before serving. Contains dairy (white cheese). The cheese and olives are naturally salty, so add salt at the end, tasting as you go.
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