Sun-Drenched Horiatiki Village Salad
A rustic Greek countryside salad bursting with juicy ripe tomatoes, crisp cucumbers, and briny Kalamata olives, all crowned with a generous slab of creamy feta cheese. Dressed simply with the finest extra virgin olive oil and a splash of red wine vinegar, this is summer on a plate.
Ingredients
- 4 large ripe tomatoes, cut into irregular wedges
- 1 English cucumber, halved and sliced into thick half-moons
- 1 green bell pepper, cored and sliced into rings
- 1 small red onion, thinly sliced into rings
+ 8 more ingredients
Instructions
Cut the tomatoes into large, rustic wedges and arrange them on a wide shallow platter or bowl. Do not dice them small — chunky is authentic.
Halve the cucumber lengthwise, then cut into thick half-moon slices. Scatter over the tomatoes.
Slice the green bell pepper into rings and distribute across the salad.
Separate the red onion into thin rings and scatter over the vegetables.
Toss the Kalamata olives across the top of the salad.
Place the entire block of feta cheese right on top of the salad — do not crumble it. This is the traditional way.
Sprinkle generously with dried oregano, sea salt, and cracked black pepper.
Drizzle the extra virgin olive oil and red wine vinegar over everything.
Serve immediately with crusty bread for soaking up the juices at the bottom of the platter.
Nutrition Estimate
Per serving • Estimated by Blinner AI