Greek Rustic Salad

Horiatiki Salata (Greek Salad) is made with pieces of tomatoes, sliced cucumber, green bell peppers, red onion, sliced or cubed feta cheese and Kalamata olives, typically seasoned with salt, pepper and dried oregano, dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands), vinegar, lemon juice, and chopped parsley. A "Greek salad" is also referring to a lettuce salad with Greek inspired ingredients, dressed with oil and vinegar. Lettuce, tomatoes, feta and olives are the most standard elements in a Greek salad, however cucumbers, Pepperoncini, bell peppers, onions, radishes, dolmades, anchovies/sardines and pickled hot peppers are frequent. This is the traditional version that does not include lettuce.

Ingredients Serve 4

4 ripe tomatoes (500g)

1 large red onion (150g)

1 cucumber (400g)

1 green Bell pepper (Capsicum) (200g)

120g of Greek feta cheese

Dried Rigani (Greek oregano)

Sea salt

Extra virgin olive oil

Kalamata olives

Method

Wash and dry the tomatoes, remove the core and cut into bite sized portions. Cut the cucumber in half lengthways and slice into pieces, peeling the cucumber is an optional choice. Clean off the outer skin from the onion and slice into thin rings. Wash the capsicum, remove the stem and seeds and slice into rings or pieces.

Lightly salt.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl and sprinkle with Rigani, pour olive oil over the salad and toss. Just before serving, place the crumbled feta and olives on top of the salad. Sprinkle the cheese with oregano and pepper if desired, drizzle oil over the top and serve.

Note: Optional garnish with pickled Pepperoncini peppers for a crunchy texture and salty taste. They are known as golden Greek peppers are mild with a slight heat and a hint of bitterness. Many cooks peel the tomatoes and the cucumber. English Telegraph cucumbers are the longest and thinnest members of the cucumber family measuring 30-35cm with a "hook" at one end. Dark green in colour, their skin has shallow grooves running parallel from top to bottom. Inside the cucumber, white edible pulp containing small sweet seeds in a gelatinous jelly.

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