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
Ultimate version
Horiatiki with barrel-aged feta, heritage tomatoes, capers and a lemon-oregano dressing.
Per serving£4.80
Total cost£9.60
Time18 min
Ingredients for 2
- 5 heritage tomatoes , mixed colours, in wedges
- 1 Lebanese cucumber , thickly sliced
- 1 red onion , thinly sliced
- 1 green pepper , ringed
- 200 g barrel-aged feta , in a thick slab
- 80 g Kalamata olives , with stones
- 1 tbsp capers in brine , drained
- flaky sea salt , to taste
- For the dressing
- 4 tbsp Greek extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1½ tsp wild dried oregano , rigani
Method
- Salt the tomato wedges and leave for 5 minutes so they release their juices into the dressing later.
- Soak the sliced onion in iced water to crisp and mellow it, then drain.
- Layer the tomatoes, cucumber, pepper rings and onion in a wide shallow bowl.
- Scatter the olives and capers, then sit the whole slab of barrel-aged feta on top.
- Whisk the oil, lemon, vinegar and most of the oregano into an emulsion and spoon over everything, including the feta.
- Crumble the remaining oregano over the feta, finish with flaky salt and serve with crusty bread to mop the juices.
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.
