Description
Experience the authentic taste of the Mediterranean with this refreshing and vibrant Greek salad. This traditional horiatiki avoids filler greens, focusing instead on the superior quality of vine-ripened tomatoes, crunchy English cucumbers, pungent red onion, and salty Kalamata olives. Topped with a generous slab of fresh feta and elevated by the finest extra virgin olive oil and a sprinkle of dried oregano, this salad delivers a perfect, crisp harmony of flavors that captures the essence of summer dining.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
1/2 cup pitted Kalamata olives
1/2 small red onion
8 oz feta cheese block in brine
1/4 cup high-quality extra virgin olive oil
1 tsp dried oregano
Instructions
Wash the tomatoes thoroughly and cut them into large, rustic wedges.
Slice the English cucumber into thick rounds or half-moons.
Peel the red onion and slice it into very thin semi-circles.
Combine the tomatoes, cucumbers, and onions in a large mixing bowl.
Add the pitted Kalamata olives to the bowl and gently toss the vegetables.
Place the block of fresh feta cheese on top of the mixed vegetables.
Drizzle the extra virgin olive oil over the top.
Sprinkle with dried oregano to finish.
Notes
Ensure you use high-quality Greek extra virgin olive oil for the best flavor. Always use a block of feta kept in brine rather than pre-crumbled cheese, as it stays moist and flavorful. Store any leftovers in an airtight container for up to 24 hours, though it is best enjoyed immediately after preparation.
- Prep Time: 15
- Category: Summer Desserts
- Method: Raw
- Cuisine: Greek
Nutrition
- Serving Size: 1 salad portion
- Calories: 245
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg