Greek Village Salad (Horiatiki)

⏱ 15 min · 🍽 4 Servings · 🧂 11 Ingredients

Ingredients

  • 500 g ripe tomatoes
  • 1 piece cucumber
  • 1 piece green bell pepper
  • 1 piece red onion
  • 100 g kalamata olives (with pits)
  • 200 g feta cheese, in one block
  • 60 ml extra virgin olive oil
  • 15 ml red wine vinegar
  • 5 g dried oregano
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Cut the tomatoes into chunky wedges. Halve the cucumber lengthwise and slice into thick half-moons; deseed the pepper and cut into wide strips.
  2. Peel and halve the red onion, then slice into thin rings. Add everything to a large bowl along with the olives and toss loosely.
  3. Whisk the olive oil with the red wine vinegar, a pinch of salt, and pepper, then drizzle over the vegetables. Fold gently so the tomato wedges stay intact.
  4. Lay the whole block of feta on top, shower with oregano, and finish with one more glug of olive oil. Break the feta apart at the table — it stays creamier that way.
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Greek Village Salad (Horiatiki)
📖 Culinse
saladvegetarianmediterraneansummer

Greek Village Salad (Horiatiki)

Chunky ripe tomatoes, cucumber, and green pepper tossed with kalamata olives, then crowned with a whole slab of feta. No lettuce, no fuss — just olive oil, red wine vinegar, and plenty of oregano..

⏱

Cook time

15 min

🍽

Servings

4

🧂

Ingredients

11

View Original ↗

Nutrition

per serving

340 kcal

Calories

9 g

Protein

29 g

Fat

10 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Cut the tomatoes into chunky wedges. Halve the cucumber lengthwise and slice into thick half-moons; deseed the pepper and cut into wide strips.

  2. 2

    Peel and halve the red onion, then slice into thin rings. Add everything to a large bowl along with the olives and toss loosely.

  3. 3

    Whisk the olive oil with the red wine vinegar, a pinch of salt, and pepper, then drizzle over the vegetables. Fold gently so the tomato wedges stay intact.

  4. 4

    Lay the whole block of feta on top, shower with oregano, and finish with one more glug of olive oil. Break the feta apart at the table — it stays creamier that way.

Greek Village Salad (Horiatiki) Recipe | Culinse