Greek village salad
Horiatiki: ripe tomatoes, cucumber, olives and a slab of feta
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/3 doneStep 1: Put 4 ripe tomatoes in a wide bowl, sprinkle with ½ tsp flaky sea salt and leave for 5 minutes to release their juices.
5 minStep 2: Add 1 cucumber, 1 green pepper, ½ red onion and 2 ⅞ oz Kalamata olives and toss gently with 1 tbsp red wine vinegar.
Step 3: Lay 7 oz feta on top, sprinkle with 1 tsp dried oregano and drizzle 4 tbsp extra virgin olive oil over everything. Serve with crusty bread to mop up the juices.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 11 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does greek village salad take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Squash soup with Parmesan croutons
This delicious butternut squash soup is a great base – try it with pasta or pearl barley thrown in
Home-made fillo pastry
Fresh fillo (filo) pastry is stretched and rolled until you can almost see through it. It's soft, pliable and easier to work with than frozen. Use it for baklava, spring rolls, samosas, strudel and savoury pies. Keep the sheets under a damp cloth all the time, because they dry out quickly.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
