Horiatiki Salata (Greek Salad)

In Greece, this was (as you can imagine) a standard at every meal, not to mention, one of the key aspects to that wonderful Mediterranean diet.
Since my recent return from Greece, the Greek salad or 'horiatiki' as it better known (to the Greeks) has since become a standard at my dinner table as it was, and still is, at my mum's .
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Prep time:  15 minutes

Ingredients:
- 2 large tomatoes chopped into chunks
- 1 cucumber, peeled & sliced
- 1 red onion, sliced into thin rings
- A handful of Kalamata olives, let's say 10 for arguments sake
- About 150g of feta cheese (id recommend Dodoni or Bulgarian)
- 1-3 tablespoon of oregano
- Drizzle extra virgin olive oil to taste
- Drizzle vinegar to taste
- 2 hard boiled eggs (this is an option that I like to include, when the salad is the meal)
- Fresh parsley (chopped)

How to work the magic:

Well this is as you can imagine the easy part. Just how perfectly you cut the ingredients is up to you. Though a well cut Greek salad can look absolutely amazing.

So, cut the tomatoes in quarters, then the quarters in halves, throw them and the sliced cucumbers in a big bowl and put the onion rings in, trying not to break the rings, the olives and parsley are next then (if you’re going to use the eggs, cut them into quarters and put them in here).

The feta can be placed on top in any way you like, my mum say’s that you can tell a person by the way they cut their feta, so on that note, it's up to you. The gorgeous oregano is last of all the ingredients. Dress and mix through only just before serving.
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HINT: Use plenty of oil and vinegar, this way when the salad is all gone you can break off a bit of bread and dip away; this is what my Giagia attests to her, putting on a few extra kilos in her latter years.