Horiatiki Salata

This is a staple dish in our home and is served with every single lunch and dinner in the summer. My kids enjoy layering up all the beautiful vegetables they have plucked from our garden and eating feta as they make it.

INGREDIENTS:

• 3 large garden tomatoes, cut into wedges

• 1 large cucumber, cut into half moons

• 1 medium red onion, halved and cut into half moons

• 1 medium green pepper, sliced 

• 4 pepperoncini peppers

• 5-8 oz Greek Feta, cut into 2 squares  

• 2 tsp fresh mountain oregano

• ⅓ cup of GEVOO

• 3 tbsp red wine vinegar 

• A bunch of Kalamata Olives

• Coarse salt

METHOD: 

• Place tomato, cucumber, green pepper and red onion in a serving bowl 

• Add extra virgin olive oil, vinegar, salt and pepper and mix

• Layer feta, olives, oregano and pepperoncinis on top

• Drizzle with a splash of GEVOO and serve