Authentic Greek Salad (Horiatiki)

Perfect for a light meal, especially on a hot summer day with crusty, fresh bread OR super healthy barley rusks. Simple, healthy and delicious!

Ingredients

• 4 ripe tomatoes, cut into chunks
• 1 English cucumber, cut into half-moons
• 1 green bell pepper, sliced
• 1 small red onion, thinly sliced
• 1/3 cup Kalamata olives
• 1 block feta cheese (about 7 oz)
• 1/4 cup EVGE extra virgin olive oil (or a generous pour)
• 1 teaspoon dried oregano
• Salt to taste

Instructions

1. Step 1: Cut tomatoes into large chunks - don't remove the seeds or juice, that's flavor.
2. Step 2: Cut cucumber into thick half-moons. Don't peel unless the skin is waxed.
3. Step 3: Slice bell pepper into rings or strips.
4. Step 4: Slice onion thinly. If too sharp raw, soak slices in cold water for 10 minutes, then drain.
5. Step 5: Arrange vegetables on a large plate or shallow bowl. Don't toss - place so they look abundant.
6. Step 6: Scatter olives over and around the vegetables.
7. Step 7: Place the feta slab on top (you can cut into cubes, but don't crumble it).
8. Step 8: Drizzle generously with olive oil. Then drizzle a bit more.
9. Step 9: Sprinkle with oregano and a pinch of salt.

Tips & Notes

• Greeks never put lettuce in a traditional village salad
• Use the ripest tomatoes you can find
• Keep feta in a block, not crumbled

Add the cut tomatoes and sliced cucumber, onion, and peppers to a bowl.

1. Add salt and oregano
2. Drizzle generously with EVGE olive oil.
3. Place the block of feta in the center and sprinkle some oregano on top
4. Scatter the olives over the top. Finish with a dash of EVGE on top of the feta
5. Serve immediately. And enjoy with no-knead bread!

Wow, done! ENJOY!!