Description
A crisp, refreshing, and authentic Mediterranean salad that highlights fresh garden produce. By omitting lettuce, the natural juices from vine-ripened tomatoes pair perfectly with premium olive oil to create a light, savory dressing. Featuring crunchy English cucumbers, pungent red onions, tangy Kalamata olives, and creamy block feta, this classic Horiatiki-inspired dish is packed with vibrant flavor and comes together in just fifteen minutes for a satisfying, healthy meal.
Ingredients
4 large vine tomatoes
1 large English cucumber
1/2 cup pitted Kalamata olives
1/2 medium red onion
7 ounces block feta cheese
1/3 cup extra virgin olive oil
1 teaspoon dried oregano
Instructions
Wash the tomatoes and cucumbers thoroughly under cold running water.
Chop the tomatoes into bite-sized wedges.
Slice the English cucumber into thick half-rounds.
Combine the prepared tomatoes, cucumbers, thinly sliced onions, and olives in a large ceramic or glass mixing bowl.
Drizzle the extra virgin olive oil over the vegetables.
Sprinkle the dried oregano evenly across all ingredients.
Top with chunks of feta cheese and toss gently before serving.
Notes
For the best flavor, use high-quality cold-pressed olive oil. Using block feta in brine yields a much creamier texture than pre-crumbled varieties. Serve immediately at room temperature to allow flavors to meld.
- Prep Time: 15
- Category: Baking
- Method: Fresh preparation
- Cuisine: Greek
Nutrition
- Serving Size: 1 salad bowl
- Calories: 240
- Sugar: 4g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg