Description
Experience the true taste of the Mediterranean with this classic Horiatiki salad. By skipping the lettuce, this recipe focuses on the vibrant, sun-ripened flavors of juicy tomatoes, crisp English cucumbers, and tangy kalamata olives. Topped with a generous block of authentic barrel-aged feta and a light drizzling of premium extra virgin olive oil, this refreshing salad is the perfect side dish for any summer meal. Simple, nutritious, and undeniably delicious, it captures the essence of fresh, whole-food dining.
Ingredients
4 large vine-ripened tomatoes
1 large English hothouse cucumber
0.5 cup pitted kalamata olives
200g solid block feta cheese
0.5 small red onion
4 tbsp extra virgin olive oil
1 tsp dried Greek oregano
Instructions
Wash the tomatoes and cucumbers under cold running water.
Chop the tomatoes into medium-sized wedges to retain their juices.
Slice the cucumber into one-centimeter thick half-moons.
Thinly slice the red onion.
Combine the tomatoes, cucumbers, onions, and olives in a large wooden mixing bowl.
Drizzle the extra virgin olive oil evenly over the vegetables.
Sprinkle the dried oregano over the mixture.
Place the block of feta cheese on top of the salad.
Toss gently before serving to evenly coat with oil and spices.
Notes
Always use a solid block of feta rather than pre-crumbled for the best texture and flavor. For the best result, let the salad sit for a few minutes before serving so the juices from the tomatoes mix with the olive oil and oregano to create a light dressing.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg