ReceptnaptárHoriatiki (Greek salad)
Horiatiki, the "village salad", is the best-known dish of the Greek summer: ripe tomatoes, cucumber, pepper, red onion and olives, topped with a whole slab of feta. There's no lettuce in a real Greek salad, and instead of a dressing, good olive oil and oregano do the work. The secret is quality: if the tomatoes are truly ripe, you need nothing else.
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Ingredients
Method
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- Cut the tomatoes into wedges and put them in a large bowl; sprinkle with a pinch of salt to draw out the juices.
- Add the cucumber, pepper and red onion.
- Scatter over the olives.
- Place the feta on top of the vegetables whole, as one slab, the way it's done in Greece, not crumbled.
- Drizzle generously with the olive oil (and the vinegar, if using) and sprinkle with oregano.
- Don't toss it: in the bowl the tomato juice and oil make their own sauce, which you mop up with bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make it only in season, with properly ripe tomatoes: with watery winter tomatoes it loses its whole point.
- Put the feta on top in one piece: it stays moist and creamy, while crumbled feta dries out quickly.
- Don't pour away the tomato juice and olive oil that collect at the bottom of the bowl; mop them up with bread.
Frequently asked questions
Does it need vinegar?
The traditional version has none, since the tomato's own acidity is enough; a little red wine vinegar does go well, though, if your tomatoes are less acidic.
How long does it keep?
Eat it as soon as it's assembled. You can prepare the vegetables ahead, but only add salt and oil at serving time.
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