Name: Classic Greek Salad (Horiatiki)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: greek
Ingredients: 4 large Ripe tomatoes (vine-ripened); 1 large Cucumber (preferably English or Persian); 0.5 medium Red onion (thinly sliced); 0.5 cup Kalamata olives (pitted); 200 g Feta cheese (Greek, in a single block); 4 tbsp Extra virgin olive oil (quality Greek or Sardinian); 1 tsp Dried oregano; 0.5 tsp Sea salt (to taste); 0.25 tsp Black pepper (freshly ground)

Ingredients

4 large Ripe tomatoes (vine-ripened)
1 large Cucumber (preferably English or Persian)
½ medium Red onion (thinly sliced)
½ cup Kalamata olives (pitted)
200 g Feta cheese (Greek, in a single block)
4 tbsp Extra virgin olive oil (quality Greek or Sardinian)
1 tsp Dried oregano
½ tsp Sea salt (to taste)
¼ tsp Black pepper (freshly ground)

Instructions

Cut the tomatoes into large, irregular wedges. Place them in a wide, shallow serving bowl or platter.

Tip: Don't refrigerate tomatoes—room temperature brings out the best flavor.
Slice the cucumber in half lengthwise, then cut into thick half-moons (about 1cm thick). Add to the bowl.
Peel and thinly slice the red onion into half-rings. Separate the rings and scatter over the vegetables.

Tip: If the onion is too sharp, soak slices in cold water for 5 minutes, then drain.
Add the Kalamata olives, distributing them evenly throughout the salad.
Place the block of feta cheese on top of the salad—do not crumble it. In Greece, the feta is served whole.
Drizzle generously with extra virgin olive oil. Sprinkle with dried oregano, sea salt, and freshly ground black pepper.
Serve immediately with crusty bread to soak up the juices. The salad should be eaten fresh, not chilled.

Nutrition Facts

4 Servings

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Per Serving

Calories

326kcal16% DV

Protein

9.1g18% DV

Carbs

10.9g4% DV

Fats

28.4g36% DV

Fiber

2.6g9% DV

Sodium

739mg32% DV

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.