Horiatiki-Greek Salad

Appetizer/Side Dish

Ingredients:

• 4 ripe tomatoes, cut into wedges

• 1 cucumber, sliced into half-moons (peel optional)

• 1 green bell pepper, sliced into thin rings

• 1 small red onion, thinly sliced

• 12 greek olives (with pit or pitted)

• 200 g (7 oz) block of feta cheese

• 4 tablespoons LYDELIA EVOO

• 1 tablespoon red wine vinegar (optional, for extra tang)

• 1 teaspoon dried oregano

• Salt, to taste

Directions:

1. Prepare the vegetables

   • Slice tomatoes, cucumber, bell pepper, and onion. Place them in a large shallow bowl or platter.

2. Add the olives

   • Scatter the olives over the vegetables.

3. Top with feta

   • Place the block of feta cheese right on top (traditionally not crumbled).

4. Season

   • Drizzle generously with extra virgin olive oil.

   • Add vinegar if using.

   • Sprinkle with dried oregano and a little salt (be careful, since feta and olives are already salty).

5. Serve

   • Serve immediately with crusty bread to soak up the juices.

"Horiatiki, the true Greek village salad, captures the essence of summer with tomatoes, cucumber, olives, and feta. Born from the fields and gardens of rural Greece, it celebrates simplicity, freshness, and sharing at the table."

This dish is made with

Lydelia Extra Virgin Olive Oil