Description
Experience the authentic, vibrant flavors of a classic Greek salad. This traditional horiatiki skips the filler of lettuce, focusing instead on high-quality, garden-fresh ingredients like vine-ripened tomatoes, crunchy English cucumbers, briny kalamata olives, and a block of premium sheep milk feta. Lightly dressed with extra virgin olive oil and fragrant oregano, this salad is a refreshing staple of Mediterranean cuisine that perfectly captures the essence of fresh, summer produce.
Ingredients
4 medium vine-ripened tomatoes
1 large English cucumber
0.5 medium red onion
0.75 cup pitted kalamata olives
7 oz authentic Greek feta sheep milk cheese block
0.33 cup extra virgin olive oil
1 tbsp dried oregano
Instructions
Wash all vegetables thoroughly and dry well.
Cut tomatoes into large, bite-sized wedges.
Slice the cucumber into thick quarter-inch half-moons.
Thinly slice the red onion into half-moons.
Combine the tomatoes, cucumbers, and onions in a large mixing bowl.
Add the pitted kalamata olives.
Place the block of feta cheese on top of the vegetables.
Drizzle with olive oil and sprinkle with dried oregano.
Let the salad sit for 10 minutes before serving to allow the flavors to marry.
Notes
Do not peel the cucumber to retain its crunch and color. Rub the dried oregano between your palms before sprinkling to intensify the aroma. For the best flavor, use high-quality, cold-pressed olive oil. If you prefer, you can lightly crumb the feta just before eating, but traditional service presents the block intact.
- Prep Time: 15
- Category: Baking
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 5g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg