Saturday, 17 January 2015

Village Greek salad (HORGUATIKI )

3 tomatoes, cut into wedges
1 medium red onion, sliced into rings
1 cucumber, pilled and sliced into thick half-moons
1 green pepper, sliced
16 black olives
200g block feta cheese (7 ounces)
1 tbsp red wine vinegar
1/4 of a cup extra virgin olive oil
1 teaspoon dried oregano
sea salt


To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl including  the olives as well.
Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Sprinkle with dried oregano.  Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!