Greek Salad
also called greek salad · horiatiki · horiatiki salata · village salad · choriatiki · greek village salad · tomato and feta salad
- The Bowl Shop
- serves 4
- recipe says 35 min
- Salads
Three ways to read this recipe
The table
| 1 lb(450 g; cut in big wedges)ripe tomatoes | salt 15 min, keep the juice | cut in chunks | spoon over |
| 1/2 tspkosher salt | |||
| 1/2 small(sliced in thin half-moons)red onion | macerate 15 min | ||
| 2 Tbs(30 mL)red wine vinegar | |||
| 2(in half-moons)Persian cucumbers | |||
| 1(in rings)green bell pepper | |||
| 1/2 cupkalamata olives | |||
| 1/3 cup(80 mL)extra-virgin olive oil | warm 3 min | ||
| 2 tspdried oregano | |||
| 1 clove(smashed)garlic | |||
| 6 oz(170 g; one whole slab, not crumbled)feta | |||
| The feta goes in as a slab. Crumbled it dissolves into the tomato water and salts the whole bowl | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1salt 15 min, keep the juice
2macerate 15 min
3warm 3 min
4cut in chunks
goes in with what steps 1 and 2 made
5spoon over
goes in with what steps 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 15 min2 of 5 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Forgiving — the tomatoes only improve for the first hour in their own salt, and nothing here can overcook
salt 15 min, keep the juice
15 minwalk awayfrom the start
macerate 15 min
15 minwalk awayfrom the start
warm 3 min
3 minneeds you(we think)from the start
cut in chunks
not timed15 min in
spoon over
not timed15 min in
- needs you
- you can walk away
- never timed
- we think
You'll need colander · small saucepan
Goes with
See how it is written
>> title: Greek Salad
>> category: Salads
>> tags: feta, tomato, cucumber, olives, oregano, no-cook
>> counters: The Bowl Shop
>> aka: greek salad, horiatiki, horiatiki salata, village salad, choriatiki, greek village salad, tomato and feta salad
>> pairs-with: tzatziki, pita-bread
>> servings: 4
>> time: 35 min
>> slack: forgiving — the tomatoes only improve for the first hour in their own salt, and nothing here can overcook
>> step: salt 15 min, keep the juice
Salt @ripe tomatoes{1%lb}(450 g; cut in big wedges) with @kosher salt{1/2%tsp} in a #colander{} set over a bowl for ~stand{15%min}, and keep what runs out.
>> step: macerate 15 min
Macerate @red onion{1/2%small}(sliced in thin half-moons) in @red wine vinegar{2%Tbs}(30 mL) for ~stand{15%min}.
>> step: warm 3 min
Warm @extra-virgin olive oil{1/3%cup}(80 mL), @dried oregano{2%tsp} and @garlic{1%clove}(smashed) in a #small saucepan{} over the lowest heat for ~warm{3%min}, then pull it off before the garlic colours.
>> step: cut in chunks
Cut @Persian cucumbers{2}(in half-moons), @green bell pepper{1}(in rings) and @kalamata olives{1/2%cup} into chunks the size of the tomato, and turn them through @&(~3)salted tomatoes{} and their juice with @&(~2)macerated onion{}.
>> step: spoon over
Spoon @&(~2)oregano oil{} over @&(~1)vegetables{} and lay @feta{6%oz}(170 g; one whole slab, not crumbled) on top.
The feta goes in as a slab. Crumbled it dissolves into the tomato water and salts the whole bowl.