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5.0 from 42 votes

Traditional Greek Salad-Horiatiki

This is the authentic Greek salad - Horiatiki with tomatoes, cucumber, onion, olive oil and feta cheese.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Servings: 2
Calories: 325 kcal
Course: Salad , Lunch
Cuisine: Greek

Ingredients

  • 2-3 tomatoes halved and cut in wedges, about half an inch thick. 
  • ½ English cucumber cut in coins. 
  • 1 green bell pepper cored and sliced
  • ⅓ red onion sliced
  • ½ cup olives your favorite kind
  • ½ cup feta cheese
  • 1 tablespoon dry oregano
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar to taste, you can add more if you prefer
  • fresh basil leaves
  • sea salt to taste

Instructions

    Cup of Yum
  1. Mix all fresh ingredients —season with sea salt to taste. Add 2-3 tablespoons of extra virgin olive oil and a tablespoon red wine vinegar. Sprinkle dry oregano all over and toss. For best results, allow the salad to sit at room temperature for 30 minutes before serving.
Serving suggestions
  1. Serve with fresh, crusty bread to dip in the salad juices. You can also try the rusks in the salad. If they are big in size, break them up at the size of croutons. Please see recipe notes for details.

Notes

  • It is essential to let the salad sit for half an hour before serving. The flavors will meld together, and tomatoes always taste better at room temperature.
  •  
  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
  • It is essential to let the salad sit for half an hour before serving. The flavors will meld together, and tomatoes always taste better at room temperature.
  • For sumptuous tomatoes, always store them on a platter on your countertop. Avoid letting them touch each other, and don't stack them. Never refrigerate tomatoes. 
  • The same goes for the onions. Store them in a cool, dry, dark place -not in your fridge. When the onion is chilled, the cold temperature converts the starch to sugars, and onions become soft or soggy. Don't store them in a bag; they need air to breathe.  Keep the onions separate from potatoes; they can speed up an onion's decomposition due to excreted moisture.
  • I do not include the rusks in the recipe because they are optional. Although they are abundant in grocery stores in Greece, they are more challenging to find in the USA. If you want to try them, try the Manna brand on Amazon and at titanfoods.com in Astoria, NY. There are different sizes; some are small enough to add as they are in the salad. If they are too big, break them up into crouton sizes. Let them soak up the salad juices; they will be fantastic!
  • If you want to try the rusk as is, run it underwater for 1-2 seconds. I enjoy it with just a little extra virgin olive oil on top. It is my favorite snack.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 15g (5%) Protein 8g (16%) Fat 28g (43%) Saturated Fat 8g (40%) Cholesterol 33mg (11%) Sodium 954mg (40%) Potassium 556mg (16%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1614IU (32%) Vitamin C 68mg (76%) Calcium 233mg (23%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 15g 5%
Protein 8g 16%
Fat 28g 43%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Sodium 954mg 40%
Potassium 556mg 12%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1614IU 32%
Vitamin C 68mg 76%
Calcium 233mg 23%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.