Light Bites
Greek
GreekGreek Salad
The sunshine classic of tomato, cucumber, olives and feta, from a simple chopped bowl to a Horiatiki with barrel-aged feta and a proper oregano dressing. The tiers climb through better feta, ripe tomatoes and Kalamata olives.
Vegetarian
Gluten-free
Nut-free
Better version
Vine tomatoes, Greek feta, Kalamata olives and a sharper oregano dressing.
Per serving£2.70
Total cost£5.40
Time12 min
Ingredients for 2
- 4 vine-ripened tomatoes , cut into wedges
- 1 cucumber , deseeded and chunked
- 1 red onion , thinly sliced
- 1 green pepper , sliced
- 150 g Greek feta , in a slab
- 70 g Kalamata olives
- sea salt and black pepper , to taste
- For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried Greek oregano
Method
- Soak the sliced onion in cold water for 5 minutes to soften its bite, then drain.
- Combine the tomato, cucumber, pepper and onion in a bowl.
- Add the olives and lay the slab of feta on top rather than crumbling it.
- Whisk the oil, vinegar and oregano, season, and pour over.
- Dust the feta with a little extra oregano and serve with bread.
Equipment
The three ways, side by side
Budget
Value salad veg, basic feta and a quick oil-and-vinegar splash.
Better
Vine tomatoes, Greek feta, Kalamata olives and a sharper oregano dressing.
Ultimate
Horiatiki with barrel-aged feta, heritage tomatoes, capers and a lemon-oregano dressing.
