Description
This authentic Horiatiki salad is a crisp, refreshing, and nutrient-dense meal that celebrates garden-fresh ingredients. Featuring plump vine-ripened tomatoes, crunchy English cucumbers, briny Kalamata olives, and a creamy block of feta cheese, this dish is elevated by high-quality extra virgin olive oil and fragrant dried oregano. Perfect as a quick weeknight dinner or a vibrant side for your next outdoor gathering, this salad relies on simple, high-quality components to deliver a bold and satisfying Mediterranean experience.
Ingredients
4 large vine-ripened tomatoes, cut into wedges
1 large English cucumber, sliced into thick half-moons
1/2 cup pitted Kalamata olives
1/2 small red onion, thinly sliced
7 oz block feta cheese
3 tbsp extra virgin olive oil
1 tsp dried oregano
Instructions
Wash all vegetables thoroughly under cold running water.
Chop tomatoes into large, bite-sized wedges.
Slice the English cucumber into thick half-moons.
Thinly slice the red onion and optionally soak in cold water to remove the harsh bite.
Combine the tomatoes, cucumbers, and onions in a large mixing bowl.
Add the pitted Kalamata olives to the vegetable mixture.
Place a large slab of feta cheese directly on top of the salad ingredients.
Drizzle the high-quality extra virgin olive oil over the top of the dish.
Sprinkle with dried oregano, rubbing between your palms to release the oils before adding.
Notes
Soaking red onions in cold water for 10 minutes helps tame their sharpness. Using a high-quality block of feta stored in brine ensures maximum creaminess. Do not peel the English cucumber to maintain its natural crunch and nutrient profile.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg