Horiatiki — Greek Salad with Lemon & Oregano
Crisp tomatoes, cucumber, red onion, and creamy feta tossed with briny olives in a simple lemon-olive oil dressing. The true village salad—no lettuce, just pure Greek flavors ready in under 10 minutes.
- Total time
- 8 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
freshlightsimplegreekvegetariangluten-freecheesecrispy
Ingredients
- 3 medium tomatoes (beefsteak or heirloom)
- 1 large cucumber (English or Persian)
- ½ medium red onion
- 1 cup Kalamata olives (pitted)
- 200 g feta cheese (crumbled)
- 1 whole lemon (juiced)
- 1 tsp dried oregano
Instructions
- 1
Cut tomatoes into wedges. Chop cucumber into half-moons. Slice red onion into thin rings.
- 2
In a large bowl, combine tomatoes, cucumber, onion, and olives. Add feta and toss gently.
- 3
Drizzle with lemon juice and 3 tbsp olive oil. Sprinkle oregano and a pinch of salt.
- 4
Toss one more time until dressed. Serve at room temperature with lemon water alongside.
Tools you’ll need
- large mixing bowl
- cutting board
- chef's knife
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