Horiatiki (a.k.a. The Greek Salad)

Miche Genest

Servings 4

2 large ripe tomatoes
1/3 large English cucumber or 2 small cucumbers
½ medium purple onion
½ red or green pepper
16 to 20 Kalamata or cracked green olives or any good, meaty olives not canned or jarred
1 6 oz slice feta cheese
2 tsp dried oregano or 1 Tbsp fresh finely chopped
2 or 3 Tbsp good olive oil
Salt to taste

Roughly chop the tomatoes into 1-inch pieces. Slice the cucumber (washed, but not peeled) in half lengthwise and chop into ¼-inch slices. Thinly slice the onion. Cut pepper in two pieces crosswise and thinly slice. Transfer each vegetable into a medium-sized bowl as it’s ready.
Scatter olives over top. Lay the slice of feta on the vegetables and sprinkle oregano over top. Douse the whole thing with olive oil and put salt on the table for people to serve themselves. Serve with thick slices of hearty bread.