Greek salad (horiatiki salata)

Greece's four-piece horiatiki salata means "villagers' salad". Credit: SBS Food

• serves

  8

• difficulty

  Easy

Ingredients

60 ml (¼ cup) extra virgin olive oil

1½ tbsp balsamic vinegar

1 tsp dried Greek oregano

400 g grape or cherry tomatoes, halved

4 Lebanese cucumbers, chopped

1 small Spanish onion, finely chopped

150 g fetta, cut into 1cm cubes

Instructions

To make dressing, whisk together oil, vinegar and oregano. Place the remaining ingredients in a large bowl and season with salt. Pour over dressing and just before serving, toss salad gently to combine.

As seen in Feast magazine, Issue 8, pg55.

Photography by Anson Smart.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.