Photos of Greek Salad by Mario
Greek Salad, as the name suggests, comes from a sunny country of Greece. It is also called a Horiatiki Salad which translates to Villages’ Salad or Rustic Salad.
I must admit I can see why. The ingredients can resemble those that a farmer or in fact anyone who lives in the countryside might have in their garden – and that’s the pure beauty of simple cooking! Well, I say cooking, there’s actually no cooking required. It’s all about picking your ingredients and marrying them together with a beautiful (and simple!) dressing 🙂
Greek Salad
Prep time: 20 minutes
Total time: 20 minutes
Serves 2
Recipe by Mario
INGREDIENTS
For the Dressing
- 50 ml olive oil
- Juice of half a lemon
- 2 tsp oregano
- Sea salt (only a little pinch, as olives and feta cheese are quite salty already)
- Freshly cracked black pepper
For the Salad
- Half a cucumber
- 1 medium sized tomato
- Half a red onion
- Half a green pepper
- 20 black olives
- 200 g feta cheese (cut in to squares or roughly broken into pieces)
- 1 tsp dill (torn by fingers, stalks discarded)
INSTRUCTIONS
- For the dressing use a small jam jar. Put all ingredients into the jar and shake well til emulsified, then set aside.
- Cut cucumber into quarters (about half a centimeter thick) and tomato into wedges.
- Thinly slice red onion and green pepper.
- Put those ingredients into a bowl along with olives, feta and dill.
- Pour the dressing over (shake before use) and mix it all together.
- Divide the salad into two salad bowls and that’s it!
NOTES
- You can serve Greek Salad with warm pita bread.
- This salad can be enjoyed in so many different ways: as your breakfast, lunch or as a side with your dinner.
- You can use any tomatoes for this salad, whichever is your favourite (beef tomato, plum tomato, cherry tomatoes etc.)
