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Classic Greek Village Salad

Mediterranean cuisineGreek cuisine
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Classic Greek Village Salad

Horiatiki Salata

  1. Vegetable Salads

Prep: 15 min • Cook: 0 min. A bright, rustic horiatiki featuring ripe tomatoes, crisp cucumber, red onion, Kalamata olives and a slab of creamy feta, dressed simply with extra-virgin olive oil, a splash of red wine vinegar and oregano. This straightforward salad celebrates peak summer produce with bold Mediterranean flavors and a chunky, unfussy presentation perfect for sharing.

Preparation time
15 min
Cooking time
Under a minute
Total time
15 min
Servings
4
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

  • 4 pcs ripe tomatoes(Cut into wedges, use firm but ripe tomatoes for best texture)
  • 1 pc cucumber(English or Persian cucumber, sliced into thick rounds or half-moons)
  • 1 pc red onion(Small red onion, peeled and thinly sliced into rings)
  • 12 pcs kalamata olives(Whole, pitted if preferred)
  • 7oz feta cheese(One block of feta to place on top, or crumble if desired)
  • 3 tbsp extra-virgin olive oil(Good-quality olive oil for dressing)
  • 1 tbsp red wine vinegar(Optional splash for acidity)
  • 1 tsp dried oregano(Greek oregano preferred; sprinkle over feta and salad)
  • 1/2 tsp sea salt(Adjust to taste; coarse salt works well)
  • 1/4 tsp freshly ground black pepper(To taste)

Instructions

Assembly

  1. Wash and dry the tomatoes and cucumber. Cut tomatoes into wedges and slice the cucumber into thick rounds or half-moons.
  2. Peel and thinly slice the red onion into rings; if you prefer milder onion, soak slices in cold water for 5 minutes and drain.
  3. Arrange tomatoes, cucumber and onion in a shallow serving bowl. Scatter Kalamata olives over the vegetables.
  4. Place the block of feta on top of the salad (or crumble it over). Drizzle evenly with extra-virgin olive oil and red wine vinegar.
  5. Season with sea salt, freshly ground black pepper and sprinkle dried oregano over the feta and salad. Toss gently just before serving, or serve as arranged.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal140.2 kcal1,402 kcal
Protein12.2 g4.9 g48.8 g
Fat28.5 g11.4 g114 g
Carbs10.1 g4 g40.4 g

Tips

  • Cut tomatoes and cucumber into chunky pieces to preserve a rustic texture and avoid overhandling the vegetables.
  • No cooking required; let the dressed salad rest 10 minutes to allow the flavors to meld before serving.
  • Serve with extra-virgin olive oil and lemon or crusty bread to soak up the dressing and juices.

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