Horiatiki (Greek Village Salad) — No Lettuce, Ever

Wash the tomatoes and cucumber. Cut the tomatoes into rustic, bite-sized wedges. Slice the cucumber into thick half-moons.

Peel and thinly slice the red onion into rings or half-rings. If the onion is very strong, you can soak it in cold water for 5 minutes, then drain well.

In a large bowl, combine the chopped tomatoes, cucumber, and red onion. Add the Kalamata olives.

Place the block of feta cheese whole on top of the vegetables. Do not crumble it yet.

Drizzle generously with Greek extra virgin olive oil over the feta and vegetables.

Sprinkle with dried oregano (rigani), sea salt, and black pepper to taste. Be mindful of the salt from the feta and olives.

Serve immediately. The feta is traditionally broken into pieces at the table, allowing its creaminess to mix with the other ingredients and the olive oil.