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Horiatiki (Greek Salad)

By Groceree

The village salad: tomato, cucumber, pepper, onion and olives under a slab of feta, dressed with nothing but olive oil, oregano and salt. No lettuce, no vinegar.

Last updated

Greek salad with tomato, cucumber, red onion, olives and a whole slab of feta with oregano and olive oil
Servings
4 servings
Prep
15 min
Total
15 min

Ingredients

  • ripe tomatoes4
  • cucumbers1
  • green peppers1
  • red onions½
  • Kalamata olives100 g
  • feta200 g
  • extra virgin olive oil4 tbsp
  • dried oregano1 tsp
  • salt

Instructions

  1. 01

    Cut the into wedges, put them in a wide bowl and them. Leave for 5 minutes so they release a little juice — that juice becomes part of the dressing.

  2. 02

    Thickly slice the , deseed the and cut it into rings, and thinly slice the . Add them to the bowl with the and turn gently.

  3. 03

    Lay the on top in one slab rather than crumbling it. Crumbled dissolves into the salad; a slab stays creamy and you break it up as you eat.

  4. 04

    Pour the over the , scatter with the and a little more , and serve.

Notes

  • No vinegar or lemon. The tomatoes and the brine on the feta bring all the acidity the salad needs.
  • Buy feta in brine, not vacuum-packed blocks. The texture is completely different.
  • Only worth making in tomato season, which is the honest answer for most Greek summer food.
  • Serve with bread to mop up the juices at the bottom of the bowl; choose a gluten-free one to keep the meal gluten-free.

Nutrition per serving

Calories
340 kcal
Protein
8 g
Carbs
12 g
Fat
29 g

Estimated from the ingredients.

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