International dishesSaladsGreeceAbout 25 minutes, including 15 minutes chilling the vegetables before dressing
A Greek choriatiki salad with feta works because cold crisp vegetables, salty olives and rich briny feta all sit well together. The timing of the dressing is the tricky part, since anything tossed too early wilts and weeps.
All the cut vegetables go into the fridge for about 15 minutes before dressing, which is what keeps the salad crisp and cold. The dressing is shaken in a sealed jar until it turns pale gold and smooth.
This batch weighs about 870g, at roughly 228 calories per 100g.
Method
Take a medium glass jar with a tight lid and add all the vinaigrette ingredients: 125ml extra virgin olive oil, 95ml apple cider vinegar or red wine vinegar, the juice of 1 lemon, 2 cloves crushed and finely ground garlic, 2 teaspoons oregano, 1/2 teaspoon coarse salt and 1/4 teaspoon ground black pepper. Seal and shake until the mixture turns pale gold and smooth.
Wash the Romaine lettuce, cherry tomatoes, cucumber and red onion.
Cut the lettuce into bite sized lengths, halve the red onion and slice it into rings, halve the cherry tomatoes, and cut the cucumber into chunks or thick slices.
Put all the cut vegetables in a medium glass bowl and chill for about 15 minutes before dressing.
Just before serving, scatter 90g diced feta, 90g Kalamata olives and 30g pickled peppers over the salad, pour on the vinaigrette and toss.
Serve straight away while the vegetables are still crisp.
Tips
Feta and Kalamata olives are sold at import supermarkets, and ordinary brined black olives stand in where Kalamata is unavailable.
Pickled pepperoncini can be left out or swapped for pickled red horn chili.
In the Dodecanese style the feta is left in a slab or cut into cubes and dressed only with olive oil and lemon.
Shaking the vinaigrette in a sealed jar until it turns pale gold is the sign that it has emulsified.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.