Horiatiki — Greek Village Salad with Tomatoes & Cucumber

Ingredients

• 4 ripe Tomatoes, in thick wedges
• 1 large Cucumber, peeled in stripes and cut in half-moons
• ½ red onion, sliced thin
• 1 green pepper, in rings
• ½ cup Kalamata olives
• 6 oz feta, in one thick slab
• 4 tbsp good olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Flaky salt
• Crusty bread, for the bowl at the end

Method

1. Salt the Tomatoes wedges in the serving bowl and leave them 5 minutes. The juice they release becomes half the dressing, so don't drain it.
2. Add the Cucumber, onion, pepper rings, and olives and turn everything gently with your hands, not tongs.
3. Lay the feta on top in one whole slab — never crumbled, which is how you spot a tourist salad — and shower it with the oregano.
4. Pour the olive oil over the cheese so it runs down through everything, add the vinegar and a pinch of flaky salt, and serve immediately with bread for the pink juices at the bottom.