Traditional Greek Village Salad (Horiatiki)

Method

1. Wash and dry all the vegetables well; extra water on the surface will dilute the dressing and make the salad watery.

2. Cut the tomatoes into thick, generous wedges and place them in a wide, shallow serving bowl.

3. Halve the cucumber lengthwise, then slice it into thick half-moons about a quarter inch wide and add them to the bowl.

4. Add the sliced green pepper rings and the thinly sliced red onion on top of the tomatoes and cucumber.

5. Scatter the whole Kalamata olives over the vegetables, keeping the pits in for authenticity but warning guests they are there.

6. In a small jar or cup, combine the olive oil, red wine vinegar, oregano, salt, and pepper, then stir or shake until it looks slightly thickened and blended.

7. Pour the dressing evenly over the salad, but do not toss aggressively; a gentle turn or two keeps the vegetables looking fresh.

8. Lay the whole slab of feta cheese directly on top of the salad rather than crumbling it, which is the traditional presentation.

9. Drizzle a little extra olive oil over the feta and sprinkle the final pinch of dried oregano across the top.

10. Let the salad sit at room temperature for about 10 minutes before serving so the flavors mingle and the tomatoes release their sweet juices.

11. Serve with plenty of crusty bread to soak up the flavorful oil and tomato juice at the bottom of the bowl.

Cooking times vary by equipment -- cook to temperature and to taste.