Description
Experience the true essence of Mediterranean cuisine with this authentic Greek salad. This classic Horiatiki recipe skips the lettuce to showcase the vibrant, natural sweetness of vine-ripened tomatoes, crisp cucumbers, and salty Kalamata olives. Topped with a generous slab of high-quality feta cheese and finished with premium extra virgin olive oil and fragrant Greek oregano, this salad is the definition of simple, fresh, and refreshing. It is a perfect, crowd-pleasing dish that captures the rustic flavors of Crete in every single bite.
Ingredients
4 large vine tomatoes, cut into wedges
1 large English cucumber, sliced into half-moons
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted
7 oz feta cheese block
3 tbsp extra virgin olive oil
1 tsp dried Greek oregano
Sea salt to taste
Instructions
Wash the tomatoes and cucumbers under cold running water.
Cut the tomatoes into large, bite-sized wedges to maintain their juice.
Slice the cucumbers into thick half-moons to ensure a crunchy texture.
Combine the tomatoes, cucumbers, and red onion slivers in a large mixing bowl.
Add the Kalamata olives to the vegetable mixture.
Drizzle the extra virgin olive oil over the vegetables and toss gently to coat.
Place the block of feta cheese on top of the vegetables.
Sprinkle with dried Greek oregano and a pinch of sea salt before serving.
Notes
Use the highest quality olive oil you can find as it forms the base of the dressing. The salad is best served immediately, but letting it sit for 5 minutes allows the salt to draw out the tomato juices, creating a delicious base for dipping bread.
- Prep Time: 15
- Category: Summer Desserts
- Method: Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg