A true horiatiki has no lettuce and no vinegar. It is ripe summer vegetables, a slab of feta, and a generous pour of extra virgin olive oil doing the work of the dressing. With good produce and a good oil, it is one of the best things you can make.
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 cucumber, peeled in strips and cut into thick half-moons
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced into rings
- 1 block (about 200g) Greek feta, left whole or in a thick slab
- A handful of Kalamata olives
- 5 tablespoons single-estate Greek extra virgin olive oil
- 1 teaspoon dried Greek oregano
- Sea salt to taste
Method
- Add the tomato wedges, cucumber, red onion and pepper rings to a wide bowl.
- Season the vegetables with a good pinch of sea salt and toss gently.
- Lay the slab of feta on top of the vegetables and scatter over the olives.
- Pour the extra virgin olive oil generously over everything, especially the feta.
- Finish with a heavy pinch of dried oregano over the feta. Serve at once, with bread to mop up the oil and tomato juices at the bottom.
Cook's note
The pool of oil and tomato juice at the bottom of the bowl is the best part — make sure there is bread to catch it. A robust, peppery oil stands up to the feta and onion beautifully.
Make it with single-estate Greek olive oil.
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