--- comments: true tags: - cooks-illustrated - recipe-box - mediterranean - greek --- # :green_salad: Cook's Illustrated Horiatiki Salata (Greek Salad) ![Cook's Illustrated Horiatiki Salata (Greek Salad)][1]{ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 4 | 45 minutes | ## :salt: Ingredients - :tomato: 1.75 lbs tomatoes - :salt: 0.5 tsp salt - :onion: 0.5 red onion - :ice_cube: some ice water - :wine_glass: 2 Tbsp red wine vinegar - :herb: 1 tsp oregano - :salt: 0.5 tsp pepper - :salt: 0.75 tsp salt - :cucumber: 1 cucumber - :bell_pepper: 1 green bell pepper - :olive: 1 cup Kalamata olives - :sponge: 2 Tbsp capers - :salt: some salt - :salt: some pepper - :cheese_wedge: 8 oz feta - :herb: some oregano - :olive: 1 Tbsp olive oil ## :cooking: Cookware - 1 colander - 1 large bowl - 1 small bowl - 1 small bowl - 1 serving platter ## :pencil: Instructions ### Step 1 Cut tomatoes into 1/2" thick wedges. Cut wedges in half crosswise. Toss tomatoes and 1/2 teaspoon salt together in a colander set in large bowl. ### Step 2 Drain for 30 minutes. Place sliced thin red onion in small bowl, cover with ice water, and let sit for 15 minutes. Whisk red wine vinegar, oregano, pepper, and remaining 3/4 tsp salt together in second small bowl. ### Step 3 Discard tomato juice and transfer tomatoes to now-empty bowl. Drain onion and add to bowl with tomatoes. Add vinegar mixture, cucumber, green bell pepper, Kalamata olives, and capers and toss to gently coat. ### Step 4 Season with salt and pepper to taste. Transfer to serving platter and top with feta. Season each slice of feta with extra oregano to taste. Drizzle feta with remaining 1 Tbsp olive oil. ## :link: Sources - - Recipe Box [1]: <../assets/images/cook's-illustrated-horiatiki-salata.jpg>