Greek Salad (Traditional Horiatiki Recipe)
102.9kcal
Ingredients
- 1 medium red onion (thinly sliced into half moons)
- 4 medium juicy tomatoes (sliced into bite-sized pieces or wedges)
- 1 English cucumber (partially peeled to make a striped pattern and sliced into half moons)
- 1 green bell pepper (cored and sliced into rings)
- 1 handful (pitted Kalamata olives)
- 1 1/2 teaspoons dried oregano
- Kosher salt
- 1/4 cup extra virgin olive oil
- 1 tablespoons red wine vinegar 1-2
- 1 (7 ounce) block Greek feta cheese in brine (torn into slabs)
Method
- Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.
- Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.
- Season. Sprinkle the vegetables with 3/4 teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss.
- Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining 3/4 teaspoon of oregano and enjoy!
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.,Leftovers? Cover and refrigerate them for up to 2 days.,For a punchier lemon and garlic flavor, try this salad with another classic Greek Salad dressing: Ladolemono.