Greek Horiatiki Salad Recipe

Transport yourself to a sun-drenched Greek island with every bite of this authentic horiatiki salad. Featuring the ripest summer tomatoes, crisp cucumbers, colorful peppers, and plenty of briny olives and feta, this traditional Greek village salad is a study in simplicity. Dressed with nothing more than fruity olive oil, tangy red wine vinegar, and fragrant dried oregano, horiatiki lets the pure flavors of the ingredients shine through. Serve it alongside crusty bread to soak up the delicious juices for a truly unforgettable taste of the Mediterranean.

Ingredients:

• 4-5 ripe heirloom tomatoes, cut into chunky wedges
• 1 English cucumber, partially peeled in stripes, halved and cut into 1/2-inch slices
• 1 green bell pepper, cored and cut into 1-inch pieces
• 1/2 red onion, thinly sliced
• 1/2 cup mixed Greek olives (Kalamata, green, black)
• 1/4 cup drained capers
• 8 oz block of high-quality Greek feta cheese in brine
• 1/3 cup extra virgin olive oil (preferably Greek)
• 2 tbsp red wine vinegar
• 1 1/2 tsp dried Greek oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. On a large shallow serving platter, arrange the tomatoes, cucumber, bell pepper, and onion. Nestle the olives and capers around the vegetables.
2. Remove the feta from the brine and place the whole block in the center of the platter on top of the vegetables.
3. Drizzle the olive oil and red wine vinegar directly over the salad. Sprinkle evenly with the oregano, salt and pepper.
4. Serve immediately with crusty bread on the side. Encourage guests to break off chunks of feta and scoop up the vegetables and juices with each serving.

Top Tips:

• Source the freshest, peak-season vegetables, especially flavorful tomatoes. Heirlooms add wonderful color and taste.
• Use authentic Greek feta made from sheep’s milk. It’s creamier and tangier than other types. Serving it in a block is traditional.
• Don’t skimp on the olive oil – it helps make a delicious dressing with the vegetable juices and vinegar. Greek olive oils are ideal.
• Mix a variety of Greek olives for briny flavor – Kalamata, green, black. Make sure they are great quality.
• Let the salad sit for 5-10 minutes before serving so the flavors can meld. But don’t leave it too long or it will get soggy.
• Serve with crusty bread to sop up the delicious juices at the bottom of the platter. It’s the best part!

Variations:

• Add thinly sliced green bell pepper for extra crunch and color.
• Swap the red onion for thinly sliced shallots or scallions for a milder allium flavor.
• Include some chopped fresh parsley or mint leaves for a pop of green and herbaceous taste.
• For a little heat, add a pinch of crushed red pepper flakes or a few pickled pepperoncini peppers.
• Make it a main course salad by serving with grilled chicken, shrimp or chickpeas on top.
• For a creamy twist, whisk a spoonful of Greek yogurt into the olive oil and vinegar dressing.

Nutritional Guide

Servings	Calories per Serving	Total Fat	Carbohydrates	Protein
4	200-250	14-18g	8-13g	6-10g

Additional nutritional notes:

• The majority of calories (around 70%) come from healthy fats in the olive oil and feta cheese.
• Carbohydrates are relatively low, coming mainly from the vegetables. Most of the carbs are complex carbs and fiber.
• Protein content is moderate, primarily from the feta cheese.
• The salad is a good source of vitamins and minerals like vitamin C, vitamin A, calcium, and iron.
• Sodium content may be high (400-500mg per serving) due to feta and olives. Adjust amounts if needed.
• Calories and macronutrients can vary based on ingredient quantities and serving sizes.

Estimated total time to make the salad is around 10-20 minutes, as it only requires chopping the vegetables and tossing with a simple dressing. No cooking is involved.