Greek Village Salad
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Total: 25 mins
In Greece horiatiki – village salad – is served throughout the summer, when crisp and crunchy salad vegetables are at their best. This classic version is made with juicy baby plum tomatoes, tangy red onion, tart green pepper and refreshing cucumber, topped with creamy feta cheese. Kalamata olives from Greece and a dusting of aromatic dried oregano provide the finishing touch.
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434 kcal
(per portion)
Ingredients you'll need
  • 100g Kalamata olives
  • 1 red onion
  • 250g baby plum tomatoes
  • ½ cucumber
  • 1 green pepper
  • 1 lemon
  • 200g feta
  • ½ tsp dried oregano
From your kitchen
  • 1 tbsp olive oil, plus extra to drizzle
  • Sea salt & black pepper
Step by step this way
  • 1.

    Weigh out half the olives from the pot and stone them. You can halve them and scoop out the stones or use an olive stoner. Roughly chop the olives, then scoop them into a large mixing bowl. You can also leave the olives unpitted, if you prefer. Just let people know before they tuck in.

  • 2.

    Peel and thinly slice the red onion. Halve the tomatoes. Halve the cucumber, then take one half and slice it lengthways. Roughly chop it into bite-sized chunks. Halve the green pepper and scrape out the white pith and seeds. Roughly chop.

  • 3.

    Add all the veg to the mixing bowl with the olives. In a small bowl, squeeze in 1 tbsp juice from the lemon and add 1 tbsp olive oil. Season with salt and pepper and whisk to make a dressing. Add the dressing to the veg and toss to lightly coat. Transfer the dressed salad veg to a bowl or platter.

  • 4.

    Drain the feta and slice the blocks in half so you have 2 equal-sized rectangles. Pop them on the top of the salad. Sprinkle the dried oregano over the feta and drizzle over a little olive oil. Serve straight away.