Name: Horiatiki Salad (Greek Village Salad)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 tomatoes; 1 cucumber I used seedless; 0.25 cup red onion; 12 kalamata olives; 2 ounces feta cheese; 2 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil; dried oregano; salt

Horiatiki Salad (Greek Village Salad) cover

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Horiatiki Salad (Greek Village Salad)

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Ingredients

Warning0 allergens identified

Horiatiki Salad (Greek Village Salad)

2 tomatoescut into wedges then halved

1 cucumber I used seedless

¼ cup red onionthinly sliced

12 kalamata olives

2 ounces feta cheesecut into thick slices or cubes

2 tablespoons red wine vinegaror to taste

2 tablespoons extra virgin olive oilplus more for drizzling

dried oregano

saltTo Taste

Instructions

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Instructions

Place the tomato, cucumber, red onion and kalamata olives in a medium bowl (If using cubed or crumbled feta instead of a thick slice, add that now as well).

Add the red wine vinegar and stir to combine. Add the olive oil, salt and pepper, to taste, then stir until incorporated.

Divide the salad between (2) plates and top with a slice of feta, a quick drizzle of olive oil and a sprinkle of dried oregano. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Salt Your Tomatoes Early 🍅
Cut tomatoes 10-15 minutes before assembling and lightly salt them to draw out excess moisture and concentrate their flavor, preventing a watery salad.
Chill Your Ingredients 🧊
Refrigerate all vegetables and feta cheese before assembly to ensure the salad stays crisp and refreshing, especially important on warm days.
Dress Just Before Serving 🫒
Combine the vinegar and olive oil dressing separately, then dress the salad no more than 5 minutes before serving to keep vegetables crisp and prevent wilting.
Toast Your Oregano 🌿
Briefly warm the dried oregano in the olive oil before mixing with vinegar to release its essential oils and deepen its Mediterranean flavor profile.
Use a 3:1 Oil-to-Vinegar Ratio ⚖️
Balance the dressing with approximately 3 parts extra virgin olive oil to 1 part red wine vinegar for a harmonious flavor that doesn't overpower the fresh vegetables.