A recipe from Gemo

Horiatiki Greek Salad

Name: Horiatiki Greek Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 650 g Tomato (firm but juicy; cut into wedges); 1 pc Cucumber (large; partly peeled if the skin is thick); 1 pc Red Onion (small; thinly sliced); 1 pc Bell Pepper (thinly sliced); 80 g Olive (whole or pitted); 180 g Cheese (Feta) (one slab if possible; Greek feta or firm sheep/goat-style white cheese); 75 ml Olive Oil (plus a final drizzle if desired); 1 tbsp Red Wine Vinegar (optional but useful with mild tomatoes); 1 tsp Dried Oregano (rubbed between fingers before adding); 0.5 tsp Salt (adjust after adding olives and cheese); 1 pinch Black Pepper (optional; freshly ground)

გემო (ოფიციალური გვერდი)Chef

15 minEasy4 servings

A classic Greek village salad of ripe tomatoes, crisp cucumber, red onion, green pepper, olives, and a generous slab of feta-style brined cheese dressed simply with extra virgin olive oil, oregano, salt, and a little wine vinegar. There is no lettuce in this classic version; the tomato juices and olive oil make the dressing in the bowl.

Method

01
Wash and dry the vegetables. Cut the tomatoes into large wedges over the serving bowl so their juices are kept, slice the cucumber into half-moons, slice the onion very thinly, and cut the green pepper into thin strips.
02
Add the cucumber, onion, and green pepper to the tomatoes. Season lightly with 0.5 teaspoon salt, add 1 tablespoon vinegar if using, and toss gently so the vegetables start releasing juice without being crushed.
03
Pour most of the 75 ml olive oil over the vegetables, add half of the oregano, and let the salad stand briefly at room temperature so the tomato juices, salt, vinegar, and oil make a loose dressing.
⏱ 5 min
04
Scatter the 80 g olives over the salad. Place the 180 g feta-style cheese on top as one slab or a few large pieces, drizzle with the remaining olive oil, and finish with the remaining oregano and optional black pepper.
05
Serve immediately while the vegetables are crisp, spooning some of the tomato-olive oil juices over each portion. Offer bread on the side if desired for the dressing left in the bowl.