Description
Experience the true essence of Mediterranean cooking with this authentic Horiatiki salad. By skipping watery lettuce and focusing on high-quality, cold, crisp vegetables, this recipe delivers an unparalleled crunch. With thick-cut vine-ripened tomatoes, refreshing English cucumbers, briny kalamata olives, and a large slab of creamy block feta, it is seasoned simply with extra-virgin olive oil and fragrant oregano for a clean, bold, and refreshing flavor profile that reflects the spirit of traditional Greek kitchens.
Ingredients
4 large vine-ripened tomatoes
1 large English cucumber
1/2 cup pitted kalamata olives
1/2 small red onion
8 oz block feta cheese
1/4 cup extra-virgin olive oil
1 tsp dried oregano
Sea salt to taste
Instructions
Wash all vegetables thoroughly under cold running water.
Cut the tomatoes into large, uneven wedges to maximize surface area.
Slice the English cucumber into thick half-moons without peeling.
Thinly shave the red onion into translucent strips using a sharp mandoline or knife.
Combine the prepared vegetables in a large ceramic mixing bowl.
Add the kalamata olives to the bowl.
Drizzle the extra-virgin olive oil over the top.
Sprinkle the dried oregano and a pinch of sea salt over the salad.
Place the block of feta cheese on top of the salad to finish, rather than mixing it in immediately.
Notes
Rub the dried oregano between your palms before sprinkling to help release the essential oils. Use a block of feta instead of pre-crumbled to ensure better texture and freshness. Serving the feta as a whole block on top is the traditional way to present the salad. For the best flavor, use high-quality, cold-pressed extra-virgin olive oil.
- Prep Time: 15
- Category: Trends Recipes
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg