I'm sharing this classic Greek salad recipe as I think it's delicious if you love vegetables or are trying to cut down on your meat intake and live healthier. It's also easy to make and lovely in summer with a simple assortment of fresh and crunchy vegetables.

Tomatos, cucumber, onion are tossed in a tangy and citrusy dressing. The salad is then garnished with light and creamy feta cheese in order to balance the flavour. Olives are also one of the key ingredient in Greek cooking, so they're can be added as whole or also diced in the salad.

So go ahead, make your own refreshing Greek salad with creamy feta cheese with this easy to follow Greek salad recipe and taste all the earthy flavours that characterise Greek cuisine in one dish.

Ingredients

• 3 tomatoes, cut into wedges
• 1 medium red onion, sliced into rings
• 1 cucumber, pilled and sliced into thick half-moons
• 1 green pepper, sliced
• 16 black olives
• 200g block feta cheese (7 ounces)
• 1 tbsp red wine vinegar
• 1/4 of a cup extra virgin olive oil
• 1 teaspoon dried oregano
• salt and freshly ground black pepper to taste.

Prepartion Method

1. As said before, the secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
2. To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash all the vegtables thoroughly and strain them. Cut the tomatoes into wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
3. Season with salt and pepper and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavours mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.

Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano. Enjoy your delicious Greek salad as a side dish or as a light summer meal with lots of crusty bread aside!

Tip

Soaking the sliced onion for 20 minutes in red-wine vinegar and a pinch of salt will make it milder and less "oniony".