Northern Horiatiki salad
Cuisine: Greek
Author: Maria Kalenska
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins


Ingredients
  • 4 small tomatoes
  • 4 small cucumbers
  • 2 sweet peppers
  • 1 red onion
  • 2 eggs
  • 200 g feta
  • 125 g Kalamata olives
  • 100 ml olive oil
  • oregano
  • sea salt
Cooking method
  1. Make hard boiled eggs, peel them, cut into 4 parts. Peel the cucumbers. Cut cucumbers and tomatoes into large pieces. Peel pepper and onion and cut into thin strips. Cut feta into 4 parts.
  2. On the plates lay layers of tomatoes, cucumbers, onions, sweet peppers, olives. Add salt. Put feta and eggs on top. Sprinkle with oregano, season with olive oil and serve.
My tips and tricks
There are 3 most popular ways to cook eggs. First, soft boiled eggs - the yolk remains completely liquid and the egg white thickens. Second, medium boiled eggs – the egg white is dense and the yolk remains liquid only in the middle. Third, hard boiled eggs - egg white and yolk are dense. I put the eggs in cold water: it’s less likely that the egg will burst during cooking. The timer is the best friend of the egg 🙂 Every minute dramatically affects the result. When the water boils, I set the time on the timer to get the desired result. All you need to remember is 3-6-9. 3 minutes for a soft-boiled egg, 6 minutes for a medium boiled egg, 9 minutes for a hard-boiled egg.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/northern-horiatiki-salad/