Horiatiki - Greek Salad
Servings: 2 people
- 2 large tomatoes cut in wedges
- 1 large cucumber sliced
- 1 small red onion thinly sliced
- 1 small green bell pepper sliced
- 20 Kalamata olives
- 1 block (7oz or 200g) Feta cheese or non-dairy feta
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 pinch salt
- Cut 2 large tomatoes, remove their stem, then slice them into wedges.Peel 1 large cucumber, cut it in half lengthwise, then slice it into bite-size half moons.Cut 1 small green bell pepper into four pieces lengthwise, remove its stem, seeds, and white flesh, then slice it.Cut 1 small red onion in half, peel it, and thinly slice it.
- Arrange tomatoes, cucumbers, onion, and bell pepper onto a plate or serving platter.Add 20 Kalamata olives, a sprinkle of dried oregano, a pinch of salt, and a drizzle of olive oil.
- Place a block of Feta on the veggies, sprinkle with more dried oregano, and drizzle with more olive oil.
Nutrition information is an estimate for one large portion of horiatiki out of two.
STORAGE
Make ahead: we don't recommend making Greek salad ahead of time as it takes 10 minutes to make from scratch. The veggies will release their juices, making the salad watery and less crunchy.
Refrigerator: keep leftovers in an airtight container for up to 24 hours.
Freezer: not suitable for freezing.
