GREEK SALAD (HORIATIKI SALATA) | Supergolden Bakes

feta cheese

🥗Healthier: low-fat feta cheese

💰Cheaper: ricotta cheese

Lower in calories and fat, or more budget-friendly.

Prep your vegetables by giving them a good rinse.

Slice your tomatoes into chunky irregular wedges. Slice any smaller tomatoes, if using, in half. Place the tomatoes in a salad bowl.

Slice the onion into thin half moon slices – I like using a mandolin for this but of course a knife will work just as well.

Top the green pepper and discard the seeds and white membranes. Slice into rounds.

Cut the seeds out of the cucumber (unless it is super crisp!) and then slice into half moons or rounds.

Add all the vegetables and olives to your salad bowl and sprinkle liberally with sea salt. Drizzle generously with olive oil, add the red wine vinegar and then gently toss everything together. Allow the salad to rest for 15-20 minutes at room temperature so that the tomatoes release some of their juices.

Add the feta cheese as a block or in two large wedges over the salad and drizzle with extra olive oil and a bit of dried oregano.

Serve the salad with slices of Horiatiko bread or pita to dip into the salad juices and mop up every delicious drop.

Equipment Needed

Spice Level:

Dietary

Allergens