Choriatiki (Greek Salad)

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 390
• Protein: 10 g
• Carbs: 16 g
• Fat: 32 g

Ingredients

• 4 piece Round tomato ( in wedges )
• 1 piece Cucumber ( in half-moons )
• 1 piece Red onion ( in rings )
• 1 piece Green bell pepper ( in strips )
• 100 g Black olive ( whole )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Oregano
• 1 pinch Fleur de sel
• 200 g Feta cheese ( as a block )

Instructions

1. Cutting the vegetables

   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. Base seasoning

   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. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Tomatoes lose their texture and release too much water in the refrigerator.