Traditional Greek Salad
When you serve Greek salad remember to set the table with extra olive oil and vinegar, for extra drizzling. This salad is perfect to serve with grilled chicken and crusty baguette.
- 3 tomatoes, cut into wedges
- 1 medium red onion, sliced into rings
- 1 cucumber, sliced into thick half-moons
- 1 green pepper, sliced
- 16 pitted black or green olives
- 7-8 ounce block feta cheese
- 1/4 of a cup Early Harvest Organic Extra Virgin Olive Oil
- 1/4 of a cup of Fig Balsamic or traditionally red wine vinegar
- 1 teaspoon dried oregano
- a pinch of our Mediterranean-inspired Taste of Athens Gourmet Seasoning Blend
Option: Follow our Greek Salad Dressing recipe in place of olive oil, vinegar, and oregano instruction above.
The secret to make a delicious Greek salad is in the ingredients: juicy tomatoes, crisp cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives will really make a difference.
To make this Greek salad recipe (Horiatiki), start by preparing your vegetables. Wash thoroughly and strain the vegetables. Cut the tomatoes into large wedges, slice the onion into thin rings, cut the cucumber in thick slices and place everything in a large bowl. Don’t forget to add the olives as well.
Season with salt and pour over the extra virgin olive oil and vinegar. Toss everything together, so that the flavors mix. Be careful not to add too much salt, as the feta cheese and the olives are salty enough.
Greek salad (Horiatiki) is always served with feta cheese on top, a drizzle of olive oil and dried oregano (a nice addition if you have on hand is a good quality blend of Mediterranean spices, a traditional blend of onion, garlic, oregano, lemon, and even a hint of mint).
- Serving Size: 1 portion
- Calories: 206kcal
- Sugar: 4.8g
- Sodium: 399.6mg
- Fat: 17.6g
- Saturated Fat: 6.5g
- Unsaturated Fat: 10.3g
- Trans Fat: 0g
- Carbohydrates: 8.2g
- Fiber: 1.9g
- Protein: 6g
- Cholesterol: 29.7mg