Greek Salad Horiatiki Feta (Printer-Friendly)
A medley of fresh tomatoes, cucumbers, olives, and feta tossed in olive oil and herbs for Mediterranean flair.
# What You’ll Need to Cook:
→ Salad Components
01 -
3 large tomatoes, cut into wedges
02 -
1 large cucumber, sliced into half-moons
03 -
1 small red onion, thinly sliced
04 -
1 green bell pepper, sliced into rings
05 -
120 g Kalamata olives, pitted
06 -
150 g feta cheese, cut into cubes or crumbled
→ Dressing
07 -
60 ml extra virgin olive oil
08 -
15 ml red wine vinegar
09 -
1 teaspoon dried oregano
10 -
1/4 teaspoon sea salt, plus more to taste
11 -
1/4 teaspoon freshly ground black pepper, plus more to taste
# Steps to Prepare:
01 -
Wash all fresh produce. Cut the tomatoes into wedges, slice the cucumber into half-moons, thinly slice the red onion, and slice the green bell pepper into rings. Place all in a large salad bowl.
02 -
Add Kalamata olives and feta cheese over the chopped vegetables in the bowl.
03 -
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well blended.
04 -
Pour the dressing evenly over the salad. Gently toss to coat all ingredients thoroughly.
05 -
Serve the salad immediately to maintain the vegetables' crispness and maximize flavor.
# Extra Cooking Tips:
01 -
For the best flavor, use ripe, seasonal tomatoes and high-quality extra virgin olive oil.