A Greek salad turned into an actual meal with butter beans, plenty of herbs and a sharp oregano dressing.
Prep
20 mins
Cook
0 mins
Servings
4
Per serving
£1.90
Difficulty
easy
A Greek salad on its own is a side dish. Add a tin of butter beans, dress it properly and give it twenty minutes to sit and it becomes lunch that you look forward to. No lettuce - a real horiatiki does not have any.
Soak the sliced red onion in cold water for 10 minutes, then drain well. This takes the harsh edge off without losing the crunch.
Put the tomatoes in a large bowl with half the salt and leave for 5 minutes - the juices they give up become part of the dressing.
Whisk the oil, vinegar, oregano, grated garlic, remaining salt and the pepper together in a small jar.
Add the butter beans, cucumber, drained onion, pepper rings, olives and capers to the tomatoes. Pour over the dressing and toss gently.
Leave to sit for 15 minutes at room temperature so the beans take on the dressing.
Do not refrigerate before serving - cold blunts the tomatoes and stiffens the olive oil.
Scatter the feta and the herbs over the top just before serving, and finish with more pepper and any oil left in the bowl.