Greek Salad Done Properly

Greek Salad Done Properly

“Let me be very clear: a proper Greek salad (horiatiki) does not have lettuce. It is chunks of cucumber, ripe tomatoes, green pepper, red onion, kalamata olives, and a whole slab of feta cheese on top, not crumbled — just sitting there proudly. Dressed with olive oil and dried oregano. That’s it.”

What You’ll Need

• 2 large ripe tomatoes, cut into wedges
• 1 cucumber, cut into thick half moons
• 1 green pepper, sliced into rings
• ½ small red onion, thinly sliced
• 100g kalamata olives
• 150g feta cheese, one piece not crumbled
• 4 tbsp good extra virgin olive oil
• 1 tsp dried oregano
• Salt and black pepper
• Optional: a few capers

Let’s Cook — Step by Step

1. Step 1 — Cut all the vegetables roughly and place in a wide bowl or on a platter. Keep the pieces chunky — this is not a finely chopped salad.
2. Step 2 — Scatter the olives over.
3. Step 3 — Place the feta block on top — whole, not crumbled. This is traditional.
4. Step 4 — Drizzle olive oil generously over everything including the feta.
5. Step 5 — Sprinkle dried oregano over the whole thing, especially the feta.
6. Step 6 — Season with a little salt and black pepper. The feta is salty so go easy.
7. Step 7 — Eat with good bread to mop up the juices at the bottom.

Kitchen Tip: Never refrigerate this salad. Cold kills the tomatoes. Make it, eat it, done.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com