Horiatiki Village Salad

Horiatiki means village salad in Greek, a rustic no-cook classic built for summer tables. Chunks of ripe tomato and cucumber mingle with Kalamata olives, crisp pepper, and a generous slab of feta under fruity olive oil and oregano.

Serves 4

Estimate for one serving

• 285 cal
• 8.2g protein
• 14.5g carbs
• 22.4g fat
• 4g fiber

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Ingredients

• 4 medium (about 1.5 lb / 680 g) ripe tomatoes
• 1 large (about 12 oz / 340 g) English cucumber
• 1/2 medium red onion
• 1 medium green bell pepper
• 20-24 olives (about 1/2 cup / 80 g) Kalamata olives
• 8 oz (225 g) block Greek feta cheese
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tbsp (30 ml) red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1Wash all vegetables thoroughly under cold water and pat dry.
2. 2Cut the tomatoes into large bite-sized wedges (about 8-per tomato) and place directly into a large mixing bowl.
3. 3Slice the cucumber into 1/2-inch (1 cm) thick half-moons and add to the bowl.
4. 4Thinly slice the red onion into half-moons and separate the rings slightly before adding.
5. 5Remove the stem and seeds from the green bell pepper, slice into thin rings, and add to the bowl.
6. 6Add the Kalamata olives (pitted or whole) to the mixture.
7. 7In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create a simple vinaigrette.
8. 8Drizzle the vinaigrette over the vegetables and gently toss everything together with clean hands or two large spoons until evenly coated. Let sit for 5 minutes to allow flavors to meld.
9. 9Just before serving, cut the block of feta into 4 equal slabs or large crumbles and place one portion on top of each serving (do not toss the feta in).
10. 10Sprinkle extra oregano over the top if desired. Serve immediately at room temperature with crusty bread to soak up the juices.