Macerating the onion brings out the sweetness and turns them a glorious pink. Tomatoes should not be kept in the fridge, their taste is far better at room temperature.
1/2 red onion, thinly sliced
1 lime, juiced
1/2 cucumber
300 g ripe tomatoes, quartered
1 green pepper, seeds removed and sliced
100 g pitted black olives
200 g block feta
extra virgin olive oil to finish
1 tbsp dry oregano
Put the onion and lime juice in a bowl. Cover tightly and leave to marinate for at least an hour and up to 12.
Peel cucumber, use a teaspoon to scoop out seeds then slice into 1 cm half moons. In a large salad bowl, add tomatoes, cucumber, green pepper and olives. Tip in the onions with lime juice, drizzle extra virgin olive oil, add a few pinches of sea salt and combine well. Cut the feta into pieces and place on the top of the salad. Drizzle again with oil and finish with a sprinkle of dried oregano on the cheese.
Greek Salad (horiatiki)
Ingredients
- 1/2 red onion finely sliced
- 1 lime juiced
- 1/2 cucumber
- 300 g tomatoes quartered
- 1 green pepper sliced
- 100 g black olives pitted and halved
- 200 g block of feta
- extra virgin olive oil
- 1 tbsp dried oregano
Instructions
- Put the onion and lime juice in a bowl. Cover tightly and leave to marinate for at least an hour and up to 12.
- Peel cucumber, use a teaspoon to scoop out seeds then slice into 1 cm half moons. In a large salad bowl, add tomatoes, cucumber, green pepper and olives. Tip in the onions with lime juice, drizzle extra virgin olive oil, add a few pinches of sea salt and combine well. Cut the feta into pieces and place on the top of the salad. Drizzle again with oil and finish with a sprinkle of dried oregano on the cheese.
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