Crispy Feta Horiatiki Salad
Juicy tomatoes, cool cucumbers, briny olives, and creamy feta tossed in a lemon-oregano dressing. Crisp, fresh, and ready in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 3 medium tomatoes, ripe and firm
- 1 whole cucumber, English or Persian
- ¾ cup Kalamata olives, pitted
- 6 oz feta cheese, block
- ¼ medium red onion, thinly sliced
- 1 whole lemon, fresh
- 1 tbsp dried oregano
Instructions
- 1
Halve tomatoes and scoop out seeds with your fingers. Chop tomatoes into bite-sized chunks.
- 2
Cut cucumber in half lengthwise, then chop into half-moons about 1/2 inch thick.
- 3
Tear feta into large chunks with your hands (don't crumble). Add tomatoes, cucumber, olives, and red onion to a bowl.
- 4
Squeeze lemon juice over the salad. Drizzle with 2 tbsp olive oil. Sprinkle oregano and a pinch of salt.
- 5
Toss gently with your hands so feta breaks into smaller pieces and dressing coats everything.
- 6
Serve immediately while tomatoes are juicy and feta is creamy.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
