Classic Greek salad

Name: Classic Greek salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: greek
Ingredients: 1 lb tomatoes; 7 oz feta cheese; 1 cucumber; 1 red onion; 3 tbsp red wine vinegar; 1 green bell pepper; 1 clove garlic; 0.5 tsp dried oregano; 4 tbsp extra-virgin olive oil; 15 jarred pitted Kalamata olives; 1 tbsp caper; salt; pepper

Based on 7 ratings

In app

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Classic Greek salad, or Horiatiki, doesn’t have lettuce or crumbled feta like some deriatives. Simple as it is, the key is really to use high-quality fresh ingredients–if you have Greek olive oil or olives, even better! To ensure a crisp salad when bringing it to a picnic or grill, pack the cheese and dressing separately, assembling them on-site to maintain its crunch and avoid a soggy salad."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

225 g

tomatoes

100 g

feta cheese

cucumber

red onion

1½ tbsp

red wine vinegar

green bell pepper

½ clove

garlic

¼ tsp

dried oregano

2 tbsp

extra-virgin olive oil

7½

jarred pitted Kalamata olives

½ tbsp

caper

salt

pepper

Utensils

knife, cutting board, bowl, fine grater, sieve, bowl (small), whisk, platter

Nutrition per serving

Cal320

Fat26 g

Protein9 g

Carb14 g

Step 1/3
- ½ red onion
- 1½ tbsp red wine vinegar
- 225 g tomatoes
- ½ cucumber
- ½ green bell pepper
- ½ clove garlic
- knife
- cutting board
- bowl
- fine grater
Halve and thinly slice red onion. Add to a bowl with red wine vinegar, toss and let it sit while you prepare other ingredients. Halve tomatoes and cut into wedges. Halve cucumber lengthwise, remove the seeds with a spoon, and cut into thick half-moon slices. Remove the core and slice bell pepper into strips. Grate garlic.
Step 2/3
- ¼ tsp dried oregano
- 2 tbsp extra-virgin olive oil
- salt
- pepper
- sieve
- bowl (small)
- whisk
Drain red onion while reserving the vinegar in a small bowl and set the red onions aside. Whisk together the vinegar, dried oregano and grated garlic. Slowly whisk in olive oil until the vinaigrette has emulsified. Season with salt and pepper.
Step 3/3
- 100 g feta cheese
- 7½ jarred pitted Kalamata olives
- ½ tbsp caper
- pepper
- platter
Slice the feta cheese into large, thick slabs. On a serving plate, combine tomatoes, cucumbers and pickled red onions. Scatter Kalamata olives and capers on top. Drizzle with the dressing. Arrange feta slices on top. Optionally, scatter more dried oregano, and freshly ground pepper if desired.
Enjoy your meal!