Traditional Greek Horiatiki Salata (Village Salad)

• •4 medium ripe tomatoes, such as Beefsteak or Heirloom, cut into rustic wedges
• •1 large English cucumber, partially peeled and sliced into thick rounds or half-moons
• •0.5 medium red onion, very thinly sliced
• •1 medium green bell pepper, cored, seeded, and sliced into thin rings or strips
• •0.5 cup Kalamata olives, pitted or unpitted (unpitted is more traditional)
• •6 oz authentic Greek feta cheese, preferably in brine, served as a block
• •0.3 cup good quality extra virgin olive oil (Greek recommended)
• •1 teaspoon dried Greek oregano
• • to taste sea salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Prepare the vegetables: Wash the tomatoes and cut them into rustic wedges. Wash the cucumber, optionally peel it partially (leaving some skin for texture and nutrients), and slice it into thick rounds or half-moons. Halve the red onion, peel, and slice it very thinly. Core and seed the green bell pepper, then slice it into thin rings or strips.

2. 2

   Combine in a bowl: In a large salad bowl, gently combine the prepared tomatoes, cucumber, red onion, and green bell pepper. Add the Kalamata olives.

3. 3

   Dress the salad: Drizzle generously with the extra virgin olive oil. Sprinkle the dried Greek oregano over the vegetables. Season with sea salt and freshly ground black pepper to taste.

4. 4

   Gently toss: Use large salad servers to gently toss the vegetables, ensuring they are lightly coated with the olive oil and seasonings. Be careful not to bruise the tomatoes.

5. 5

   Add the feta: Place the whole block of feta cheese on top of the tossed salad. Traditionally, the feta is not crumbled but served as a slab for each person to break off.

6. 6

   Serve immediately: Serve the Horiatiki Salata immediately, allowing guests to break off pieces of feta and enjoy with crusty bread to soak up the delicious juices (the "ladolemono" or oil-lemon dressing, which here is just the olive oil and vegetable juices).

Chef's Tips

• 💡The quality of your ingredients makes all the difference in Horiatiki Salata. Use the freshest, ripest tomatoes and a high-quality extra virgin Greek olive oil.
• 💡Do not crumble the feta cheese throughout the salad. Traditionally, a generous slab of feta is placed on top, allowing each diner to break off pieces as they eat.
• 💡Serve with plenty of crusty bread (psomi) to soak up the delicious olive oil and vegetable juices at the bottom of the bowl – this is called 'papara' and is a highlight of the dish.
• 💡Avoid dressing the salad too far in advance, as the salt can draw out moisture from the vegetables, making the salad watery and less crisp.