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Greek

Greek Salad

Horiatiki, the village salad eaten all summer in Greece: wedges of ripe tomato, thick cucumber, green pepper and raw red onion, dressed with nothing but good olive oil, oregano and salt, with a slab of feta and a few Kalamata olives on top.

SnacksLunch & dinnerVegetarianUnder 400 kcalUnder 30 min
15 minEasy387 kcalper serving
Greek Salad

Method

  1. Take the 180 g of tomatoes and the 60 g of feta out of the fridge if they are cold — this salad is never served chilled. Core the tomatoes and cut them into generous wedges about 3 cm at the widest point, letting the juices fall into a wide bowl.
  2. Cut the 100 g of cucumber in half lengthways and slice it into thick half-moons about 1 cm thick — leave the skin on unless it is tough. Deseed the 40 g of green pepper and slice it into thin rings. Peel the 30 g of red onion and shave it into very thin half-rings.
  3. Add the cucumber, pepper and onion to the tomatoes. Season with the 0.25 tsp of fine sea salt and half of the 0.5 tsp of dried oregano, crumbling it between your fingers to wake up the scent.

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Per serving

387kcal
12gprotein
20gcarbs
30gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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