Description
Experience the true taste of the Aegean with this traditional Greek Horiatiki salad. This recipe focuses on the integrity of vine-ripened tomatoes, crisp English cucumbers, and creamy sheep’s-milk feta. By skipping fillers like lettuce, the bold, earthy flavors of kalamata olives and premium extra virgin olive oil take center stage. It is a refreshing, nutrient-dense Mediterranean classic that is as simple to assemble as it is satisfying to eat, perfect for a healthy side dish or a light lunch.
Ingredients
4 large vine-ripe tomatoes, cut into irregular wedges
1 large English cucumber, partially peeled and sliced into half-moons
1/2 medium red onion, thinly sliced
1/2 cup pitted kalamata olives
1 block Greek sheep’s-milk feta cheese
3 Tbsp high-quality extra virgin olive oil
1 tsp dried oregano
Instructions
Wash all vegetables thoroughly and pat dry.
Slice tomatoes into thick, irregular wedges for better texture.
Partially peel the cucumber and chop into thick half-moons.
Slice the red onion into thin rounds and optionally soak in cold water to mellow the bite.
Combine tomatoes, cucumbers, and red onion in a shallow bowl.
Add the pitted kalamata olives to the vegetable mixture.
Place the block of feta cheese on top or crumble coarsely over the salad.
Drizzle generously with extra virgin olive oil and sprinkle with dried oregano before serving.
Notes
Soak red onion slices in cold water for 10 minutes to reduce piquancy. Always use a high-quality cold-pressed olive oil as it acts as the primary dressing.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg