Salata horiatiko

Salata horiatiko

Village salad

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 tomatoes
2 slender, young green cucumbers
1 green capsicum
2 red onions
125g feta cheese
60g black olives
Lathoxitho

Method

  1. If peeled tomatoes are desired, score a cross in the base of each one, place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross.
  2. Cut the tomatoes into wedges. Peel the cucumbers thinly, halve them lengthways, then cut into 1 cm slices.
  3. Wash the capsicum and remove the stem, seeds and white membrane, then cut into thick strips. Slice the onion and separate into rings.
  4. Place the prepared ingredients in a salad bowl. Dice the feta and scatter over the top with the olives. Pour on the dressing just before serving.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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