Abrir Umay
Griega
Greek Salad (Horiatiki)
The village-style Greek salad in its classic version: juicy tomatoes, crisp cucumber, red onion, green bell pepper, Kalamata olives, and a block of feta. Simple, fresh, and generous, it is served without leafy greens.
4 porciones
Ingredientes
ripe tomatoes700 gbase
cucumber1 piècebase
green bell pepper1 piècemaridaje
red onion1 piècemaridaje
block of Greek feta PDO200 gbase
pitted or unpitted Kalamata olives120 gdecoración
extra-virgin olive oil60 mldespensa
dried oregano2 c.à.cdespensa
fine saltau goûtdespensa
black pepperau goûtdespensa
Pasos
- Rinse the tomatoes, cucumber, and bell pepper, then dry them thoroughly so the salad remains fresh and not diluted.
- Cut the tomatoes into irregular wedges over the salad bowl to catch their fragrant juices.
- Peel the cucumber, leaving a bit of skin if it is thin, then cut it into thick half-moons to retain some crunch.
- Seed and thinly slice the green bell pepper; thinly slice the red onion as well, then add them to the vegetables.
- Lightly salt the vegetables, toss gently, and let them release a little juice until the bottom of the bowl becomes glossy.
- Add the Kalamata olives, pour in the olive oil, and toss just enough to coat the vegetables without crushing them.
- Place the feta in a single block on top, then sprinkle with dried oregano and black pepper.
- Serve immediately, while the vegetables are still crunchy and the feta is just beginning to soak up the tomato juices.
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