Choriatiki Salata

Juicy tomato wedges and crunchy cucumber slices, all drizzled with golden olive oil. The scent of dried oregano and the bite of red onion evoke sun-drenched Mediterranean lunches.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 794
• Protein: 21 g
• Carbs: 33 g
• Fat: 64 g

Ingredients

• 8 piece Round tomato ( wedged )
• 2 piece Cucumber ( thickly sliced )
• 2 piece Red onion ( thinly sliced into rings )
• 2 piece Green bell pepper ( into rings )
• 200 g Black olive ( whole )
• 8 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 2 tbsp Oregano ( dried )
• 2 pinch Fleur de sel
• 400 g Feta cheese ( as a block )

Instructions

1. Base vegetable prep

   Cut the tomatoes into irregular wedges and the cucumber into thick slices. We want texture, not a fine dice. The vegetables should release their juices when they hit the salt.

2. Slicing aromatics

   Slice the red onion into thin, translucent strips and the green pepper into rings. These elements provide the crunch and aromatic strength that balance the richness of the oil.

3. Seasoning and binding

   Combine everything in a dish. Drizzle generously with extra virgin olive oil and a splash of red wine vinegar. Season with sea salt to draw out the tomato juices.

4. Traditional finishing

   Add the black olives and sprinkle with oregano. Place the block of feta (missing ingredient) on top without crumbling it, so everyone can help themselves as they please.

Chef's tips

• Don't keep this salad in the fridge for too long; the cold kills the tomato flavor.
• The olive oil must be top quality; it's what binds all the ingredients together.

Storage

Eat immediately. Tomatoes lose their firmness and the dressing water dilutes the flavors after 30 minutes.