Salata Horiatiki Greek Salad
Experience the vibrant flavors of the Mediterranean with Salata Horiatiki, the quintessential Greek salad that celebrates fresh, wholesome ingredients. This classic dish combines juicy, sun-ripened tomatoes, crisp cucumber, and sweet red onion with the crunch of green bell pepper and briny Kalamata olives. Topped with a generous block of creamy, tangy feta cheese and a drizzle of golden extra virgin olive oil, this salad comes alive with a finishing sprinkle of aromatic dried oregano and a touch of salt and black pepper. Ready in just 15 minutes and requiring no cooking, this rustic, refreshing Greek salad is perfect as a light meal, appetizer, or side dish. Serve it as-is for authentic flair or toss gently for a colorful, crowd-pleasing presentation.
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Recipe Information
Ingredients
- 4 medium Ripe tomatoes
- 1 large Cucumber
- 1 small Red onion
- 1 medium Green bell pepper
- 20 pieces Kalamata olives
- 200 grams Feta cheese block
- 60 ml Extra virgin olive oil
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse all the vegetables thoroughly under cold water.
Cut the tomatoes into bite-sized wedges and place them into a large salad bowl.
Peel the cucumber if desired and slice it into thick rounds or half-moons. Add to the bowl.
Peel the red onion and slice it thinly. Add the slices to the salad.
Remove the seeds and core from the green bell pepper, then slice it into thin rings or strips. Add to the bowl.
Add the Kalamata olives to the salad, ensuring they are pitted if serving to guests.
Cut the block of feta cheese into large chunks or slices and place them on top of the vegetables in the bowl.
Drizzle the extra virgin olive oil evenly over the salad.
Sprinkle the dried oregano, salt, and black pepper on top of the salad.
Garnish with chopped fresh parsley, if desired, for added color and flavor.
Toss the salad gently just before serving, or serve as-is with the block of feta intact for a more traditional presentation.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 28.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 977 mg | 75% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
