Name: Greek Salad (Horiatiki)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 medium tomatoes, cut into wedges; 1 cucumber, peeled and sliced into half moons; 1 green bell pepper, thinly sliced; 1 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted; 200 grams (7 oz) feta cheese, cut into large cubes or a thick slic; 1 teaspoon dried oregano; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; Salt and freshly ground black pepper to taste; 1 tablespoon fresh parsley, chopped (optional)

AuthorJulia ForesekCategoryAppetizers & Starters, Greek, Salads, Vegan Specialties, VegetarianDifficultyBeginner

Yields4 Servings

Prep Time15 minsTotal Time15 mins

4 medium tomatoes, cut into wedges

1 cucumber, peeled and sliced into half moons

1 green bell pepper, thinly sliced

1 red onion, thinly sliced

1/2 cup Kalamata olives, pitted

200 grams (7 oz) feta cheese, cut into large cubes or a thick slic

1 teaspoon dried oregano

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground black pepper to taste

1 tablespoon fresh parsley, chopped (optional)

Prepare the Vegetables:

In a large salad bowl, combine the tomato wedges, cucumber slices, bell pepper slices, and red onion.

Add the Olives and Feta:

Add the Kalamata olives to the salad bowl. Place the feta cheese on top of the vegetables. You can either leave the feta as a single slice or cut it into large cubes, depending on your preference.

Season the Salad:

Sprinkle the dried oregano over the salad. Drizzle with the extra virgin olive oil and red wine vinegar.

Toss and Serve:

Gently toss the salad to combine all the ingredients, being careful not to break up the feta cheese too much.
Season with salt and freshly ground black pepper to taste. Remember that feta cheese and olives are already salty, so you might need less salt.
Garnish with chopped fresh parsley if desired.

Serve:

Serve the Greek salad immediately, preferably with crusty bread to soak up the delicious juices.

Ingredients