Traditional Greek Salad (Horiatiki)
This refreshing vegetarian Greek salad features crisp vegetables, briny olives, and creamy feta cheese. It's a simple yet flavorful dish, perfect as a light lunch or a side salad.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 306 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 4 pcstomato, cut into wedges
- 1 pcscucumber, peeled and sliced
- 1 pcsgreen bell pepper, cored and sliced
- 0.5 pcsred onion, thinly sliced
- 0.5 cupkalamata olive, pitted
- 150 gfeta cheese, crumbled or in a block
dressing
- 4 tbspolive oil
- 1 tbspred wine vinegar
- 1 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
knife · whisk · small bowl · cutting board · large bowl
The method
Step by step
- 1
In a large bowl, combine the tomatoes, cucumber, green bell pepper, red onion, and kalamata olives.
About 5 min
Cook’s note: Cut vegetables into similar-sized pieces for even distribution.
- 2
Add the feta cheese over the vegetables.
About 1 min
Cook’s note: If using a block of feta, place it whole on top or crumble it over the salad.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Adjust salt and pepper to your taste.
- 4
Pour the dressing over the salad ingredients.
About 1 min
- 5
Gently toss the salad to combine all ingredients and coat them evenly with the dressing.
About 1 min
Cook’s note: Be careful not to over-mix, especially if using crumbled feta, to prevent it from becoming mushy.
- 6
Serve immediately.
Per serving
Nutrition
- Calories
- 305.6kcal
- Protein
- 8g
- Carbs
- 15.7g
- Fat
- 24.9g
- Fibre
- 4g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Greek salad in an airtight container in the refrigerator.