European
Greece - Starters
Χωριάτικη Σαλάτα Μεζές (Greek Village Salad Meze)
Chef's Menu Description
The quintessential taverna centerpiece: sun-ripened vine tomatoes, crisp cucumbers, thinly sliced red onions, green bell peppers, and Kalamata olives topped with a slab of feta and wild oregano.
Ingredients
- • 4 ripe vine tomatoes, cut into irregular wedges
- • 1 crisp cucumber, partially peeled and sliced into thick half-moons
- • 1 small red onion, thinly sliced into rings
- • 1 green bell pepper, deseeded and sliced into rings
- • 12 Kalamata olives, 1 thick slab authentic Greek feta (approx. 180g)
- • 5 tbsp Greek extra virgin olive oil, 1 tbsp red wine vinegar, wild oregano, sea salt
Preparation Steps
1
Phase 1
Cut tomatoes into rustic wedges over a salad bowl to catch the juices. Add sliced cucumber, green pepper, and red onion rings.
2
Phase 2
Add whole Kalamata olives, a pinch of sea salt, and red wine vinegar. Toss gently.
3
Phase 3
Lay the whole solid slab of feta right on top of the vegetables (never cubed in Greece).
4
Phase 4
Dust the feta generously with wild dried oregano and douse the entire salad with abundant extra virgin olive oil. Serve with crusty bread.