Horiatiki Salata (Hearty Greek Salad)
- 20m Prep Time
- 0sCook Time
- 50m Ready In
A classic Greek salad with ripe tomatoes, cucumber, bell pepper, olives, and feta cheese, dressed with red wine vinegar and oregano.
Ingredients
- 794 g tomatoes cored
- 6.16 ml table salt divided
- 0.5 red onion sliced thin
- 29.6 ml red wine vinegar
- 4.93 ml dried oregano
- 2.46 ml pepper
- 1 English cucumber quartered lengthwise and cut into ¾-inch chunks
- 1 green bell pepper stemmed, seeded, and cut into 2 by ½-inch strips
- 237 ml pitted kalamata olives
- 29.6 ml capers rinsed
- 73.9 ml extra-virgin olive oil divided
- 1 feta cheese sliced into ½-inch-thick triangles
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 234 mg
- Iron: 1.67 mg
- Magnesium: 39.8 mg
- Phosphorus: 186 mg
- Potassium: 589 mg
- Zinc: 1.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml red wine vinegar
- 4.93 ml dried oregano
- 2.46 ml pepper
- 237 ml pitted kalamata olives
Prepare
- 794 g tomatoes, cored
- 6.16 ml table salt, divided
- 0.5 red onion, sliced thin
- 1 English cucumber, quartered lengthwise and cut into ¾-inch chunks
- 1 green bell pepper, stemmed, seeded, and cut into 2 by ½-inch strips
- Rinse 29.6 ml capers
- 73.9 ml extra-virgin olive oil, divided
- 1 feta cheese, sliced into ½-inch-thick triangles
Let's Cook
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Step 1.
Cut tomatoes into ½-inch-thick wedges. Cut wedges in half crosswise.
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Step 2.
Toss tomatoes and ½ teaspoon salt together in colander set in large bowl. Let drain for 30 minutes.
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Step 3.
Place onion in small bowl, cover with ice water, and let sit for 15 minutes.
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Step 4.
Whisk vinegar, oregano, pepper, and remaining ¾ teaspoon salt together in second small bowl.
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Step 5.
Discard tomato juice and transfer tomatoes to now-empty bowl.
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Step 6.
Drain onion and add to bowl with tomatoes.
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Step 7.
Add vinegar mixture, cucumber, bell pepper, olives, and capers and toss to combine.
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Step 8.
Drizzle with ¼ cup oil and toss gently to coat. Season with salt and pepper to taste.
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Step 9.
Transfer to serving platter and top with feta.
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Step 10.
Season each slice of feta with extra oregano to taste. Drizzle feta with remaining 1 tablespoon oil. Serve.