Greek Salad (Horiatiki)

A rustic Greek village salad of ripe tomatoes, cucumber, peppers, olives and a thick slab of feta dressed in oregano and olive oil.

Ingredients

• 4 ripe tomatoes, cut into wedges
• 1 English cucumber, cut into thick half-moons
• 1 green bell pepper, sliced into rings
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives
• 1 block (6 to 8 oz) Greek feta
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dried Greek oregano
• Kosher salt and black pepper

Directions

1. Combine the tomatoes, cucumber, bell pepper, red onion and olives in a wide bowl.
2. Whisk the olive oil and red wine vinegar with a pinch of salt and pepper.
3. Pour the dressing over the vegetables and toss gently.

Lay the whole slab of feta on top.

1. Drizzle the feta with a little olive oil and sprinkle the entire salad generously with oregano.
2. Serve at room temperature with crusty bread.

Notes

A traditional horiatiki in the spirit of Michael Symon’s Greek cooking.