Description
Experience the true essence of the Mediterranean with this authentic Horiatiki salad. By utilizing firm, vine-ripened tomatoes and hand-cut feta, this traditional dish focuses on rustic textures and premium ingredients. Without any lettuce fillers, this salad highlights the vibrant freshness of sun-ripened vegetables combined with high-quality extra virgin olive oil and the sharp, salty punch of Kalamata olives for a perfect, refreshing summer meal.
Ingredients
4 large vine-ripened tomatoes, at room temperature
1 large English cucumber, sliced into half-moons
1/2 cup pitted Kalamata olives
1/2 small red onion, thinly sliced
1 medium green bell pepper, sliced into strips
7 oz feta cheese, block style
3 tbsp high-quality extra virgin olive oil
1 tsp dried oregano, hand-crushed
Instructions
Wash all produce thoroughly under cold water.
Slice tomatoes into rustic, thick wedges.
Cut the English cucumber into half-moon slices roughly half an inch thick.
Thinly shave the red onion into delicate slivers.
Slice the green bell pepper into uniform, thin, bite-sized strips.
Combine the prepared vegetables and olives in a large serving bowl.
Place the block of feta cheese on top of the salad.
Drizzle with the high-quality extra virgin olive oil.
Sprinkle with the hand-crushed dried oregano before serving.
Notes
Ensure your tomatoes are at room temperature to maximize flavor. Use a high-quality Greek extra virgin olive oil for the best results. The feta should be kept in a single block rather than pre-crumbled to maintain the integrity of the dish.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- 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: 25mg