VEGETARIAN

Horiatiki
Greek Salad

Appears on all the Greek menus we have ever seen, and can be used as a side salad, a starter or a meal on its own. When eaten in Greece, the one thing that is constant is that the tomatoes appear to have been chopped by a blindfolded chef with an axe. You will know what we mean if you have been there.

So here is our version. Best eaten under a blue sky on a terrace overlooking the Mediterranean if you can manage it.
 

 

INGREDIENTS
 


3 Medium Sized Tomatoes
1 Small Cucumber
1 Medium Sized Onion
1 Small Green Pepper
A Handful of Black Olives
Red Wine Vinegar
Olive Oil
Salt
Ground Black Pepper
8 oz (200 g) Feta Cheese
2 Teaspoons Dried Oregano

 
 

 

PREPARATION

 

Its not really possible to be exact about quantities with this salad. How big is medium ? Do try and use good flavoured tomatoes if you can. The Vine Tomatoes which have appeared recently seem very good.

And if you can find them, Kalamata Olives are the best. Stone them and leave them whole.

First, wash the cucumber and then slice off all the green skin.

Roughly chop the tomatoes. Not blindfolded, please. Slice the cucumber, onion and pepper into rings. Put everything into a salad bowl and sprinkle to taste with salt, black pepper and oregano.

Make a dressing, 5 parts olive oil, 1 part red wine vinegar, pour over the salad and mix.

Put the Feta cheese on top in one piece. Some people like to crumble it, but we don't. Sprinkle on a little more olive oil and oregano and it's done