Horiatiki, the proper way

A real horiatiki has no lettuce and no fuss — just ripe vegetables, a slab of feta and enough olive oil to make a dressing on the plate.

Ingredients

• 4 ripe tomatoes, cut into wedges
• 1 cucumber, thickly sliced
• 1 green pepper, sliced
• 1 small red onion, thinly sliced
• A handful of Kalamata olives
• 1 slab of feta
• Dried oregano
• Minoiko extra virgin olive oil
• Sea salt, red wine vinegar (optional)

Method

1. Combine the tomatoes, cucumber, pepper and onion in a wide bowl.
2. Add the olives and season with a little salt.
3. Lay a whole slab of feta on top — do not crumble it.
4. Sprinkle generously with oregano.
5. Pour over plenty of olive oil (and a splash of vinegar if you like) and serve with bread to catch the juices.

Tip

The best part is the pool of tomato juice and oil at the bottom — that is what the bread is for.