This horiatiki salad is the one and only Greek salad recipe that you'll ever need and can enjoy all summer long. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.
Ingredients
- tomatoes: 5 piece
- red onion: 1 piece (sliced)
- sea salt: (to taste)
- ½ teaspoons dried oregano: 1 piece
- green bell pepper: 1 piece (sliced, optional)
- medium cucumber: 0.5 piece (sliced, optional)
- Greek black olives: 0.25 cup
- extra-virgin olive oil: 3 Tbsp
- feta cheese: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
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Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.
