Classic Greek Salad (Horiatiki Salata)
Juicy and crisp summer vegetables, creamy feta cheese, Kalamata olives, extra virgin olive oil, and Kalamata olives are all you need to make a traditional Greek salad!
Ingredients
- 2 medium sized ripe tomatoes ((about 350-400 grams))
- 1 small cucumber ((about 160 grams))
- 1/2 small red onion ((about 50 grams))
- 1/4 green bell pepper ((about 50 grams))
- 140 grams (5 ounces) Greek feta cheese ((a big piece))
- 8-10 Greek Kalamata olives
- 5 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- coarse or fine, unrefined sea salt
- Optional: a few drops of red wine vinegar
Instructions
- 1
Cut the tomatoes in half, remove the stems and the bottom. If the tomatoes are small, cut them into thick, chunky slices. If they're larger, cut each half into 4-6 square pieces. Add to a deep plate or a wide soup plate.
- 2
Slice the cucumber in half. Cut into chunky pieces and add on top of the tomatoes. Note: You can peel the skin completely or leave all of it, or some of it on for extra crunch.
- 3
Thinly slice the onion and pepper and toss them on top.
- 4
Top with the feta cheese.
- 5
Toss the olives all around. Season the salad with sea salt.
- 6
Drizzle with the extra virgin olive oil.
- 7
Sprinkle with the dried oregano.
- 8
Serve right away or let the Greek salad sit either in the fridge or at room temperature for half an hour before serving.
Cook it from the original
This recipe comes from realgreekrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on realgreekrecipes.com