Horiatiki

Equipment

• Sharp serrated knife for the tomatoes
• Chef's knife and chopping board
• Wide, shallow serving bowl or platter
• Vegetable peeler

Before you start

1. Take the tomatoes out of the fridge at least 1 hour ahead if they were kept cold.
2. Wash and dry the tomatoes, cucumber and pepper.
3. Drain the feta and pat it dry with kitchen paper just before serving.

Method

1. 1

   Cut and salt the tomatoes

   600 g ripe tomatoes2 pinches flaky sea salt

   Core the tomatoes and cut them into irregular wedges about 3 cm across. Put them in the serving bowl and sprinkle with a pinch of salt.

   Done when Within a few minutes the cut surfaces glisten and a little pink juice gathers at the bottom of the bowl.

   Tip Use a serrated knife. A blunt knife crushes the tomatoes and they lose their juice on the board instead of in the bowl.
2. 2

   Cut the cucumber

   250 g cucumber

   Peel the cucumber in alternating stripes, halve it lengthways and cut into thick half-moons, about 1 cm.

   Done when The pieces are firm and crisp, green-and-white striped, and snap rather than bend.
3. 3

   Slice the onion

   80 g red onion

   Halve the onion and slice it very thinly into half-rings, about 2 mm.

   Done when The slices are thin enough to be slightly translucent and separate easily into strands.

   Tip If the onion is very sharp, soak the slices in cold water for 5 minutes and drain well. They stay crisp but lose their bite.
4. 4

   Slice the pepper

   120 g green pepper

   Remove the stem and seeds from the pepper and slice it into thin rings, about 3 mm.

   Done when The rings are even and clean, with no white pith or seeds left inside.
5. 5

   Combine the vegetables

   600 g ripe tomatoes250 g cucumber80 g red onion120 g green pepper70 g Kalamata olives

   Add the cucumber, onion, pepper and olives to the tomatoes and turn everything over gently with your hands, 2 or 3 times.

   Done when The vegetables are mixed and coated in tomato juice, and the tomato wedges are still whole.
6. 6

   Dress the salad

   1 tbsp red wine vinegar60 ml extra virgin olive oil

   Sprinkle the vinegar over the vegetables, drizzle with half of the olive oil and turn them over once more.

   Done when Every piece shines with oil, and the juice at the bottom is cloudy and golden-pink where the oil and tomato juice have mixed.
7. 7

   Add the feta

   200 g feta

   Place the feta on top of the salad as a single slab. Do not crumble it.

   Done when The white slab sits on top of the vegetables, with its edges still sharp.

   Tip Leaving the feta whole is the classic way: everyone breaks off their own piece, and it does not turn the dressing milky.
8. 8

   Finish and serve

   1 tsp dried Greek oregano60 ml extra virgin olive oil

   Rub the oregano between your fingers over the feta and the salad, then drizzle the rest of the olive oil over the cheese. Serve within 15 minutes.

   Done when The feta is speckled green and glossy with oil, and the oregano smells warm and resinous as it hits the oil.

Common mistakes

Variations