Horiatiki Salata (Hearty Greek Salad) for Two
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WHY THIS RECIPE WORKS
Imagine bites of sweet tomatoes, briny olives, savory onion, crunchy cucumber, and tangy feta—without any lettuce filler—and you've got horiatiki salata, the real Greek salad. As with any ingredient-driven dish, sourcing high-quality compon... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Soaking the sliced onion in ice water tempers its heat and bite. Use only large, round tomatoes here, not Roma or cherry varieties, and use the ripest in-season tomatoes you can find. A fresh, fruity, peppery olive oil works well here if you have it. We prefer to use feta by Real Greek Feta or Dodoni in this recipe. Serve with crusty bread for a light meal.
Cut tomatoes into 1⁄2-inch-thick wedges. Cut wedges in half crosswise. Toss tomatoes and 1⁄4 teaspoon salt together in colander set in large bowl. Let drain for 30 minutes. Place onion in small bowl, cover with ice water, and let sit for 15 minutes. Whisk vinegar, oregano, pepper, and remaining 1⁄4 teaspoon salt together in second small bowl.
Discard tomato juice and transfer tomatoes to now-empty bowl. Drain onion and add to bowl with tomatoes. Add vinegar mixture, cucumber, bell pepper, olives, and capers and toss to combine. Drizzle with 2 tablespoons oil and toss gently to coat. Season with salt and pepper to taste. Transfer to serving platter and top with feta. Season each slice of feta with extra oregano to taste. Drizzle feta with remaining 11⁄2 teaspoons oil. Serve.