Greek Village Salad (Horiatiki)

Ingredients

• 4 large ripe tomatoes, cut into rough 1-inch chunks
• 1 English cucumber, halved lengthwise and sliced 1/2-inch thick
• 1 green bell pepper, cored and sliced into rings
• 1/2 red onion, very thinly sliced
• 1/2 cup Kalamata olives, whole
• 7 oz block feta cheese, kept whole
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano, plus extra for topping
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cut the tomatoes into rough chunks over a large bowl so you catch any juice that runs out; that juice is flavorful and will become part of the dressing.
2. Add the sliced cucumber, green pepper rings, and thinly sliced red onion to the same bowl.
3. Soak the sliced onion in a small bowl of cold water for 10 minutes before adding it if you find raw onion too sharp; this mellows the bite without losing the crunch. Drain well before adding.
4. Scatter the Kalamata olives over the vegetables.
5. In a small bowl or jar, whisk together the olive oil, red wine vinegar, 1 tsp oregano, salt, and black pepper until slightly thickened.
6. Pour the dressing over the vegetables and toss gently with your hands or two spoons, just enough to coat everything evenly without crushing the tomatoes.
7. Taste a piece of cucumber or tomato and adjust with a little more salt or vinegar; vegetable salads like this need more seasoning than you expect because there is no cooking to concentrate flavor.
8. Transfer the dressed vegetables to a serving platter or shallow bowl.
9. Place the whole block of feta directly on top of the salad rather than crumbling it; this is traditional and keeps the cheese from turning mushy.
10. Drizzle a final thin stream of olive oil over the feta block and sprinkle a pinch more dried oregano on top.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.