Greek Salad (Traditional Horiatiki Recipe)
User Reviews
4.9
Greek Salad (Traditional Horiatiki Recipe)
Description
The Greek Salad (Horiatiki) uses fundamental Mediterranean vegetables: thinly sliced red onion, bite-sized tomatoes, striped cucumber slices, and green bell pepper rings mixed with Kalamata olives. The optional step to soak the onion in iced water with a touch of vinegar helps mellow its sharpness. Seasoning with dried oregano and kosher salt enhances the natural flavors, while the generous drizzle of extra virgin olive oil and red wine vinegar provides a subtle acidity and richness without overpowering the vegetables.
Slabs of brined Greek feta cheese placed on top add creaminess and saltiness, completing the salad’s characteristic profile. The result is a vibrant salad with crisp and juicy elements, ideal as a refreshing accompaniment to grilled meats, seafood, or as a stand-alone lunch.
The salad holds well refrigerated for up to two days, allowing flavors to meld slightly. It can also be paired with alternative dressings such as Ladolemono for a garlic-lemon twist.
Ingredients
- 1 red onion thinly sliced into half moons, medium
- 4 tomato sliced into bite-sized pieces or wedges, medium, juicy
- 1 cucumber partially peeled to make a striped pattern and sliced into half moons, English variety
- 1 green bell pepper cored and sliced into rings
- 1 handful pitted Kalamata olives
- 1 1/2 teaspoons oregano dried
- kosher salt
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons red wine vinegar
- 1 feta cheese torn into slabs, Greek, in brine, 7 ounce block
Instructions
- 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!
Notes
- Store the salad covered in the refrigerator for up to 2 days to preserve freshness.
- Try the salad with alternative dressings like Ladolemono for a bright lemon and garlic flavor.
- The onion can be soaked in ice water with a bit of vinegar to reduce sharpness before serving.
- Quality Mediterranean ingredients, including olive oils and spices, enhance the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1029 kcal
% Daily Value*
| Calories | 102.9kcal | 5% |
| Carbohydrates | 4.7g | 2% |
| Protein | 0.7g | 1% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 2.8mg | 0% |
| Potassium | 135mg | 3% |
| Fiber | 1.1g | 4% |
| Vitamin A | 125.9IU | 3% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 20.9mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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