Horiatiki
Cuisines
Cooking Instructions
Cooking: 0 minutes
Notes:
Salt your tomatoes first and let them sit for at least 10 minutes; this critical step draws out their juices, which blend with the olive oil and optional vinegar to create the most flavourful dressing possible.
The inclusion of red wine vinegar is regional, common in Northern Greece, and adds a beautiful, sharp tanginess; feel free to omit it if you prefer the dressing to rely solely on the tomato juices and olive oil.
Avoid over-mixing the salad before serving; layering the components allows the flavours to meld naturally as guests dig in, ensuring each mouthful retains its distinct, fresh texture and appeal.
Use high-quality, cold-pressed extra virgin olive oil and generous amounts of dried oregano; these two ingredients provide the structural flavour profile of the salad and should not be compromised.
Season Tomatoes
Roughly chop the room-temperature tomatoes into large chunks directly into the serving bowl, lightly season with salt, and set aside for 10 minutes to release their juices.
Combine Vegetables
Add the sliced cucumber and thin red onion rings to the bowl, tossing gently just enough to combine the ingredients without bruising them.
Dress
Drizzle generously with extra virgin olive oil and a splash of red wine vinegar, then season lightly with additional salt and freshly cracked black pepper.
Assemble
Scatter the Kalamata olives over the top, place a large block of feta cheese in the centre, and finish with a generous sprinkle of dried oregano.
Finalise
Serve immediately with warm, crusty bread, allowing the dressing to pool at the bottom for mopping up at the end of the meal.
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Ingredients
| Tomatoes | 5 ripe |
| Cucumber | 1 |
| Red Onion | ½ |
| Kalamata Olives | 100 g |
| Extra Virgin Olive Oil | 50 ml |
| Red Wine Vinegar | 1 tbsp |
| Feta Cheese | 1 block |
| Dried Oregano | 1 tsp |
| Salt | To taste |
| Black Pepper | To taste |
