Horiatiki, the best-known salad of Greek cuisine, where ripe tomatoes, cucumber and white cheese meet extra virgin olive oil and oregano. Requiring no cooking at all, this refreshing recipe is a light option alongside summer tables and grilled dishes.
Cut ripe tomatoes into large chunks. Thickly slice the cucumbers, cut the green pepper into rings, and thinly slice the red onion into rings. Combine them in a large serving bowl.
Scatter the black olives over the vegetables. Place the feta cheese on top of the salad in one thick slice, uncrumbled, as in the traditional presentation.
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, and dried oregano. Caution: Add the salt last, keeping in mind the saltiness of the cheese and olives. Drizzle the dressing over the salad right before serving and sprinkle a bit more oregano on top.
To keep the salad from becoming watery, chop the tomatoes coarsely and add the dressing close to serving. Contains dairy (white cheese/feta). Since cheese and olives are naturally salty, adjust the salt last, tasting as you go.
In traditional horiatiki, the white cheese isn't diced — it's placed on top of the salad as a thick slice and sprinkled with oregano; this presentation lets the cheese be served without crumbling.
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