Greek Salad (Horiatiki)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash all fresh vegetables thoroughly under cool running water.

   Ca. 1 min.

   Kokkens note: Ensure all produce is clean before beginning preparation to remove any dirt or residues.

2. 2

   Peel the cucumber, then slice it into thick, half-moon pieces, approximately 1/4-inch thick.

   Ca. 2 min.

   Kokkens note: For a less watery salad, you can scoop out the seeds from the cucumber before slicing, though it's not traditional for Horiatiki.

3. 3

   Cut the ripe tomatoes into rustic wedges, aiming for 6-8 wedges per tomato depending on size.

   Ca. 2 min.

   Kokkens note: Using a serrated knife can help achieve clean cuts on ripe tomatoes without crushing them.

4. 4

   Thinly slice the red onion into delicate rings or half-moons.

   Ca. 2 min.

   Kokkens note: If the red onion flavor is too strong for your preference, you can soak the slices in cold water for 10-15 minutes to mellow their pungency.

5. 5

   Core the green bell pepper, remove the seeds and white membranes, then slice it into thin strips or rings.

   Ca. 2 min.

   Kokkens note: Choose a firm, bright green bell pepper for the best crunch and flavor.

6. 6

   In a large, shallow salad bowl, gently combine the prepared cucumber, tomato wedges, thinly sliced red onion, green bell pepper, and whole Kalamata olives.

   Ca. 2 min.

   Kokkens note: Arrange the vegetables attractively in the bowl, creating a colorful base for the feta.

7. 7

   Carefully place the entire block of feta cheese directly on top of the mixed vegetables in the center of the bowl.

   Ca. 1 min.

   Kokkens note: Authentic Horiatiki features a single, generous block of feta, which guests can break apart themselves.

8. 8

   Generously drizzle the extra virgin olive oil over the feta cheese and all the vegetables.

   Ca. 1 min.

   Kokkens note: Invest in a high-quality, cold-pressed extra virgin olive oil; it's a key flavor component of this simple salad.

9. 9

   Evenly sprinkle the dried oregano over the feta and vegetables.

   Ca. 1 min.

   Kokkens note: Rubbing the dried oregano between your palms before sprinkling helps to release its aromatic oils.

10. 10

    Season the salad with salt and freshly ground black pepper.

    Ca. 1 min.

    Kokkens note: Taste a small piece of tomato or cucumber before adding salt, as the feta and olives already contribute significant salinity.

11. 11

    Serve the Greek salad immediately, allowing guests to mix the ingredients at the table to combine all the fresh flavors.

    Ca. 1 min.

    Kokkens note: This salad is best enjoyed fresh; mixing too far in advance can make the vegetables watery.