I've read this recipe over and over and I still can't find any mention of olives in the ingredient list. Which should I use and how many?? Should they be pitted and sliced? Roughly chopped? Help a girl out!
Xoriatiki Salata (Country-Style Greek Salad)
This refreshing salad, which is based on a family recipe from SAVEUR editorial assistant Maria Xerakia, is the perfect accompaniment for rustic main courses such as grilled leg of lamb.
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Credit: Anna Stockwell
1 medium cucumber, halved lengthwise and cut crosswise into 1/2"-thick slices
1/4 medium red onion, thinly sliced
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 tbsp. red wine vinegar
1 tbsp. dried oregano, preferably Greek
Kosher salt and freshly ground black pepper, to taste
3 oz. feta cheese, crumbled
Toss olives, tomatoes, cucumbers, and onions together in a large serving bowl. Drizzle salad with olive oil and vinegar and season with oregano and salt and pepper. Crumble cheese over the top; chill before serving.
SERVES 4–6
 Recipe - Saveur.com){kind=link}