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Horiatiki, the village salad of ripe tomatoes, cucumber, peppers and onion crowned with a slab of feta, olives and oregano. No lettuce, just good olive oil.
Cut the tomatoes into wedges, slice the cucumber into thick half-moons and the pepper into rings, and thinly slice the red onion.
Pile the vegetables into a wide shallow bowl and scatter over the kalamata olives.
Lay a thick slab of feta whole on top of the salad rather than crumbling it.
Drizzle generously with olive oil and red wine vinegar, then season with salt and a heavy pinch of dried oregano.
Let the salad sit for a few minutes so the juices and oil mingle, then serve with bread to mop the bowl.