Horiatiki — Smashed Greek Salad
Juicy tomatoes, crisp cucumber, creamy feta, and briny olives tossed with a lemon-olive oil dressing and crushed red pepper. A no-cook Mediterranean classic that tastes even better when the vegetables are lightly smashed to release their juices.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 medium ripe tomatoes (Roma or beefsteak)
- 1 large cucumber
- ¾ cup feta cheese, crumbled
- ½ cup Kalamata olives, pitted
- ¼ cup red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice (about 1 lemon)
- ½ tsp dried oregano
Instructions
- 1
Cut tomatoes into rough chunks. Cut cucumber into 1-inch pieces. Place both in a large bowl.
- 2
Add olives, red onion, and feta. Pour olive oil and lemon juice over everything.
- 3
Sprinkle oregano and a pinch of salt and pepper over the salad.
- 4
Gently toss with your hands or a spoon, lightly pressing to release tomato juices, about 20 seconds.
- 5
Let sit for 2 minutes so flavors meld, then taste and adjust seasoning.
- 6
Serve immediately with crusty bread or warm pita if desired.
Tools you’ll need
- large mixing bowl
- knife
- cutting board
- spoon
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