>> title: Greek Salad
>> category: Salads
>> tags: feta, tomato, cucumber, olives, oregano, no-cook
>> counters: The Bowl Shop
>> aka: greek salad, horiatiki, horiatiki salata, village salad, choriatiki, greek village salad, tomato and feta salad
>> pairs-with: tzatziki, pita-bread
>> servings: 4
>> time: 35 min
>> slack: forgiving — the tomatoes only improve for the first hour in their own salt, and nothing here can overcook

>> step: salt 15 min, keep the juice
Salt @ripe tomatoes{1%lb}(450 g; cut in big wedges) with @kosher salt{1/2%tsp} in a #colander{} set over a bowl for ~stand{15%min}, and keep what runs out.

>> step: macerate 15 min
Macerate @red onion{1/2%small}(sliced in thin half-moons) in @red wine vinegar{2%Tbs}(30 mL) for ~stand{15%min}.

>> step: warm 3 min
Warm @extra-virgin olive oil{1/3%cup}(80 mL), @dried oregano{2%tsp} and @garlic{1%clove}(smashed) in a #small saucepan{} over the lowest heat for ~warm{3%min}, then pull it off before the garlic colours.

>> step: cut in chunks
Cut @Persian cucumbers{2}(in half-moons), @green bell pepper{1}(in rings) and @kalamata olives{1/2%cup} into chunks the size of the tomato, and turn them through @&(~3)salted tomatoes{} and their juice with @&(~2)macerated onion{}.

>> step: spoon over
Spoon @&(~2)oregano oil{} over @&(~1)vegetables{} and lay @feta{6%oz}(170 g; one whole slab, not crumbled) on top.

The feta goes in as a slab. Crumbled it dissolves into the tomato water and salts the whole bowl.