Greek Salad (Horiatiki)
Ingredients
- • 600 g ripe tomatoes
- • 400 g cucumber
- • 150 g red onion
- • 200 g green bell pepper
- • 150 g Kalamata olives
- • 200 g feta cheese block
- • 80 ml extra virgin olive oil
- • 30 ml red wine vinegar
- • 2 tsp dried oregano
- • 1 sprinkle sea salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Cut the tomatoes into irregular wedges (not uniform cubes - this is traditional). Remove excess seeds if tomatoes are very watery.
- 2
Cut the cucumber in half lengthwise, then slice into thick half-moons about 1/2 inch thick. Leave the skin on for authentic texture.
- 3
Slice the red onion into thin rings or half-rings. For a milder flavor, soak the sliced onion in cold water for 5 minutes, then drain and pat dry.
- 4
Remove the seeds and membrane from the bell pepper, then cut into thick strips or rings.
- 5
In a large serving bowl, combine the tomatoes, cucumber, onion, and bell pepper. Add the Kalamata olives.
- 6
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- 7
Pour the dressing over the vegetables and toss gently to coat everything evenly.
- 8
Place the feta cheese block on top of the salad as a whole piece (authentic Greek style) or crumble it over the salad if preferred.
- 9
Sprinkle additional dried oregano over the feta cheese.
- 10
Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This authentic Horiatiki brings the vibrant flavors of the Greek islands right to your table—the key is using the ripest tomatoes you can find and a good quality feta cheese block, not crumbles. Serve it as a light lunch with crusty bread or alongside grilled meats for a refreshing contrast."
