Soups & Salads · European
Greek Salad (Horiatiki)
Cook Now412kcal10.5g protein36.2g fat14.7g carbs~$2.34/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianPescatarianNo porkNo alcohol
Contains: dairy
Ingredients
Servings:
| 2 unit | tomato (ripe, cut into thick wedges) |
| 1 unit | cucumber (peeled in stripes, thick half-moons) |
| 1 unit | green bell pepper (seeded, sliced into rings) |
| 1 unit | red onion (sliced paper-thin) |
| 4 oz | feta (single slab, not crumbled) |
| ⅓ cup | kalamata olives (whole, with pits) |
| 3 tbsp | olive oil (extra virgin, the good bottle) |
| 1 tsp | oregano (dried, crumbled between the palms) |
| ½ tsp | salt |
| ¼ tsp | black pepper (coarse) |
| 1 tsp | red wine vinegaroptional |
| 1 tbsp | capers (rinsed)optional |
| 2 slice | bread (crusty, for the juices)optional |
Method
- season10 minroom temperature, in the serving bowltomato wedges + salt, tossed and left to stand — the salt pulls juice out of the tomato and that juice, not vinegar, is half the dressing; cold tomatoes release almost nothing, which is why refrigerated versions taste dry
- slice5 mincucumber + green pepper + red onion; rinse the onion slices under cold water and pat dry to wash off the sulfur compounds that otherwise dominate every other bite
- mix1 mingentle, by handsalted tomatoes and their juice + cucumber + pepper + onion + olives, turned once only — stirring hard bruises the cucumber and turns the pooled juice cloudy and foamy
- top2 minundressed cheese last+ feta slab laid whole across the surface + oregano crumbled over the cheese + black pepper; the slab stays a distinct salty bite instead of dissolving into the juice the way crumbles do
- top1 minjust before serving+ olive oil poured over the feta so it runs down into the tomato juice and loosely emulsifies in the bowl; add vinegar here if at all, because acid added early collapses the cucumber and drains the tomato flat