Choriatiki (Greek Salad)
Ingredients
- 4 pcRound tomato (in wedges)
- 1 pcCucumber (in half-moons)
- 1 pcRed onion (in rings)
- 1 pcGreen bell pepper (in strips)
- 100 gBlack olive (whole)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 tspOregano
- 1 pinchFleur de sel
- 200 gFeta cheese (as a block)
Method
Sun-ripened vegetables, crunchy to the bite, contrasting with the saltiness of creamy feta. Olive oil binds everything together in a juice scented with oregano and vinegary acidity.
- 1
Cut the round tomatoes into irregular wedges and the cucumber into thick half-moons after partially peeling it. We want texture and bite on the plate.
- 2
Thinly slice the red onion into rings and the green pepper into strips. Mix in a large bowl with sea salt and red wine vinegar to let the vegetables release their juices.
- 3
Drizzle generously with extra virgin olive oil. Place a block of feta on top, sprinkle with oregano and add the black olives. The sauce should form naturally at the bottom of the dish.
Frequently asked questions
How do you get this dish right?
- Don't cut the vegetables too small; Choriatiki is a rustic salad that needs bite.
- Don't mix the feta with the vegetables; it should stay as a block or in large chunks on top to avoid clouding the sauce.
How long does this dish keep?
Consume immediately. Tomatoes lose their texture and release too much water in the refrigerator.
