Greek Salad (Horiatiki)
182kcal
Ingredients
- 1 (12 oz) English cucumber (seeded and sliced ¼-inch thick)
- 10 oz cherry tomatoes (halved)
- 1 (5 oz) green bell pepper (diced)
- 2 oz sliced Kalamata olives
- 2 oz sliced red onion
- ½ teaspoon coarse kosher salt (more or less to your liking)
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 1½ teaspoons dried oregano (crumbled with your hands)
- 6 oz feta cheese chunk (cut into ½-inch thick)
Method
- In a large bowl, mix together the cucumber, tomatoes, red onion, green bell pepper, and Kalamata olives.
- Drizzle with olive oil, sprinkle with half of the oregano, and season with salt and black pepper. Toss until the vegetables are well coated. Add feta cheese and toss lightly. Sprinkle with the remaining oregano and serve.
Nutrition
Calories182kcalCarbohydrates5gProtein5gFat17gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat9gCholesterol25mgSodium670mgPotassium146mgFiber1gSugar2gVitamin A398IUVitamin C12mgCalcium161mgIron1mg
Notes
Adjust for Acidity: While many Greek salads are made without added vinegar or lemon juice, some people prefer a bit more acidity. If you enjoy a tangy touch or if you're including lettuce in your salad, feel free to add a splash of red wine vinegar (1-2 tablespoons or more to your liking) or a squeeze of lemon juice. This will add brightness and balance to the flavors.
Salt. If you’re on a low-sodium diet, start with a small amount of salt, taste, and adjust to your liking.
Storage. Greek salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Keep the salad and dressing separate until ready to serve to prevent the vegetables from becoming soggy.