Greek Salad

Name: Greek Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 Tomatoes (ripe); ½ Cucumber; 1 Green bell pepper; 1 Onion (red); 80 g Kalamata olives; 200 g Feta (in one piece); 4 tbsp Olive oil; 1 tbsp Red wine vinegar; 1 tsp Oregano, dried (dried); 1 pinch Salt; 1 pinch Pepper

with feta and olives

15 min · Easy

Horiatiki doesn't need any lettuce, just properly ripe tomatoes, good olive oil and a block of feta that doesn't crumble but sits proudly on top.

Ingredients for 2 servings

2 servings

4Tomatoes, ripe
½Cucumber
1Green bell pepper
1Onion, red
80 gKalamata olives
200 gFeta, in one piece
4 tbspOlive oil
1 tbspRed wine vinegar
1 tspOregano, dried, dried
1 pinchSalt
1 pinchPepper

Contains: Milk, Sulphites

Method

Step 1: Cut the tomatoes into rough chunks. Halve the cucumber lengthways and cut into thick slices, slice the pepper into rings and the onion into thin rings.
Step 2: Put the vegetables and olives in a bowl, season with salt and leave for 5 minutes so some juices form.
Timer: 5 min
Step 3: Whisk together the olive oil, vinegar, half the oregano and the pepper, pour over the salad and toss gently.
Step 4: Place the feta on top as a whole piece, sprinkle with the remaining oregano and drizzle with a splash of olive oil.

Tips

Best in high summer with really ripe tomatoes – in winter, you're better off making a different salad.
Fresh bread on the side is a must: for the juices left at the bottom of the bowl.

Swaps

Green olives work just as well as Kalamata olives.
A few capers or pickled peppers add an extra kick.

Storage

Best eaten fresh – once dressed, it turns soggy after a few hours.

Nutrition per serving

Nutrition per serving
Calories	621 kcal
Protein	22 g
Carbohydrates	15 g
Fat	51 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: Armineaghayan · CC BY-SA 4.0