Description
Make a traditional Greek Salad, Horiatiki, quickly. This recipe uses fresh vegetables, quality feta, and Kalamata olives with a simple, tangy oregano vinaigrette.
Ingredients
Scale
- 2 large ripe tomatoes, cut into wedges
- 1 large English cucumber, peeled and sliced into thick half-moons
- 1/2 red onion, thinly sliced
- 1 green bell pepper, seeded and sliced
- 1/2 cup Kalamata olives, whole or pitted
- 6 ounces block feta cheese, cut into large cubes (do not crumble)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare all vegetables: cut tomatoes, cucumber, onion, and pepper. Place them in a large bowl.
- Add the Kalamata olives to the vegetables.
- Gently place the large cubes of feta cheese on top of the vegetables. Do not mix yet.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing evenly over the salad ingredients.
- Gently toss the salad just before serving to coat the vegetables and keep the feta mostly intact.
Notes
- Use high-quality feta cheese that comes in a block, packed in brine, for the best flavor and texture.
- For an authentic touch, do not chop the vegetables too finely; keep them rustic and chunky.
- You can mix the dressing ahead of time and store it in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 10
- Cholesterol: 40