Ensalada Griega Clásica (Horiatiki)
Ensalada15 min4 porcionesFácilSobre esta receta
Una ensalada griega brillante y rústica tal como se prepara en Grecia — sin lechuga, sin complicaciones. Tomates en trozos grandes, pepino crujiente, aceitunas saladas, cebolla roja dulce y un generoso trozo de feta cremosa se unen con un simple aderezo de aceite de oliva y orégano. Esta es la verdadera versión: fresca, satisfactoria y lista en 15 minutos.
Instrucciones
- 1
Prep all the vegetables: cut the Tomatoes into large wedges or rough chunks (don't go too small — big pieces are classic). Halve the Cucumber lengthwise and slice into thick half-moons, about 1/2 inch thick. Slice the Green Bell Pepper into rings or strips. Thinly slice the Red Onion into half-moons.
- 2
If the Red Onion tastes very sharp or pungent, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This mellows the bite without losing the flavor.
- 3
Add the Tomatoes, Cucumber, Green Bell Pepper, Red Onion, and Kalamata Olives to a large Mixing Bowl. If using Capers, add them now. Toss gently to combine.
- 4
In a small Mixing Bowl, whisk together the Olive Oil, Red Wine Vinegar, Oregano, Salt, and Black Pepper until combined.
- 5
Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust Salt if needed — remember the Feta Cheese and Kalamata Olives are already salty.
- 6
Transfer the dressed salad to a large serving platter or Mixing Bowl. Place the Feta Cheese on top as one thick slab (traditional) or in large chunks — do not toss it in, let it sit proudly on top.
- 7
Drizzle the extra tablespoon of Olive Oil directly over the Feta Cheese, then finish with a pinch of Oregano over the whole salad. Serve immediately with crusty bread.
