Name: Horiatiki village salad
Prep time: 15 min
Total time: 15 min
Yield: 4 side salads
Cuisine: Greek
Ingredients: 600 g Ripe tomatoes; 300 g Cucumber; 150 g Green bell pepper; 60 g Red onion; 80 g Pitted Kalamata olives; 180 g Feta made with vegetarian rennet; 45 ml Olive oil; 15 ml Red wine vinegar; 1 tsp Dried oregano; ¼ tsp Salt

Ingredients

Servings

Original recipe: 4 side salads. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.

600 gRipe tomatoes
300 gCucumber
150 gGreen bell pepper
60 gRed onion
80 gPitted Kalamata olives
180 gFeta made with vegetarian rennet
45 mlOlive oil
15 mlRed wine vinegar
1 tspDried oregano
¼ tspSalt

Make it

Cut the tomatoes into large wedges, cucumber into thick half-moons and pepper into bite-size pieces. Thinly slice the onion.
Combine the vegetables and olives in a shallow bowl. Sprinkle with the salt, vinegar and half the olive oil and turn gently.
Place the feta on top in one slab or several large pieces. Pour over the remaining oil and scatter with oregano.
Let the juices collect for a few minutes, then serve. Refrigerate promptly if preparing ahead, and add the feta just before serving.

Ingredients, recipe context & sources

Ingredient flags: Milk. Check packaged ingredients and cross-contact.

This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.

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