Fresh Horiatiki Salad

Summer and the gardens yield a bounty of fresh vegetables, and summer and are often too hot to cook. Combining the two makes this prime time for fresh salads.

A good salad is a perfect side to just about any dish, and with the addition of some protein sources can become a perfect lunch or light dinner.

As just a side note, I try to avoid prepared dressings with all the chemicals, salts, and sugars. Plus, a simple dressing of oil and vinegar does not mash the rich flavors of the vegetables.

From Wikipedia:

Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries (especially on the Dodecanese islands). Greek salad is often imagined as a farmer’s breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.

Greek Salad

Fresh Tomatoes, Garden Veggies, Tangy Feta, And Balsamic. Perfect dinner or side salad
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine American, Greek
Servings 4 people
Calories 332 kcal

Equipment

  • Food Processor, stick blender, or whisk and strong arms

Ingredients
  

Salad

  • 1 lb Cherry Tomatoes Stemmed, Washed, Halved
  • 1/2 Ea Red Onion Medium Sized, Peeled, coarse chopped
  • 1/4 cup Feta Cheese Crumbled
  • 1 ea Green Bell Pepper Washed, Cored, chopped to 1/2" strips
  • 1/2 cup Kalamata Olives Pitted
  • 1 ea Cucumber Peeled, Seeded, sliced to 1/4"
  • 1/4 cup Fresh Basil Washed, Chopped
  • 1/2 tsp Oregano

Greek Salad Dressing

  • 1/3 cup Balsamic Vinegar
  • 1 ea Lemon Juiced
  • 1 tsp Mustard Dijon works well
  • 2 cloves Garlic Peeled, finely minced
  • 1/2 tsp Oregano
  • 1/4 tsp salt To taste
  • 1/4 tsp Black Pepper fine grind
  • 1/2 cup Olive Oil Good Stuff

Instructions
 

Dressing

  • Add all but oil to a food processor
  • With processor running drizzle in oil to emulsified

Salad

  • Add all to a large bowl
  • Toss to mix
  • Drizzle over with 1/4 cup of dressing
  • Toss to coat, adding additional dressing as desired
  • Sprinkle with additional oregano and basil as desired.

Notes

Basic greek salad to serve as a side to just about anything, pizza, gyros, steak, fish, etc.
Once can add julienned luncheon meats, (ham, salami, etc) and freshly grated cheeses to make this a full entree. One can also add other types of olives for texture and variety, take note of the salt content of brined olives and adjust seasoning accordingly
I am known to top each plate with pickled pepperoncini, and onions for an extra fresh and zippy taste.
 

Nutrition

Calories: 332kcalCarbohydrates: 10gProtein: 3gFat: 32gSaturated Fat: 6gCholesterol: 8mgSodium: 545mgPotassium: 306mgFiber: 2gSugar: 7gVitamin A: 751IUVitamin C: 27mgCalcium: 88mgIron: 2mg
Keyword Feta, Greek, Salad, Tomato
Tried this recipe?Let us know how it was!

  Filed under: Global, Greek, Salad, Summer, Vegetarian

Be the first to write a comment.

Your feedback

You must be logged in to post a comment.