Name: Greek Village Salad (Horiatiki)
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 6 Roma tomatoes, cut into quarters and cored; 1 large English or hot-house cucumber, sliced; ½ small red onion, thinly sliced (See NOTES 1 for substitutions); ¾ bunch parsley, leaves and tender stems chopped (about ½–¾ cup); 1 ½ teaspoons fresh oregano leaves (See NOTES 2 for substitutions); 8 oz Kalamata olives, drained (optional); 8 oz feta cheese, divided; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¼ cup extra virgin olive oil; Zest and juice of 1 lemon

Greek Village Salad (Horiatiki)

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Author: JENN GIAM SMITH
Total Time: 15 minutes
Yield: 39 oz 1x
Diet: Vegetarian

Description

Fresh, vibrant, and easy! This authentic Greek salad recipe features tomatoes, cucumber, feta, and lemon dressing for the perfect summer dish.

Ingredients

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Salad

6 Roma tomatoes, cut into quarters and cored
1 large English or hot-house cucumber, sliced
1/2 small red onion, thinly sliced (See NOTES 1 for substitutions)
3/4 bunch parsley, leaves and tender stems chopped (about 1/2-3/4 cup)
1 1/2 teaspoons fresh oregano leaves (See NOTES 2 for substitutions)
8 oz Kalamata olives, drained (optional)
8 oz feta cheese, divided

Dressing

1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Zest and juice of 1 lemon

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Instructions

Prepare all vegetables and parsley. Arrange them on a large platter or in a serving bowl.
Crumble or cube ¾ of the feta cheese over the top.
Sprinkle the sea salt and oregano over the entire salad
Drizzle with extra virgin olive oil, add lemon zest and juice, and finish with freshly ground black pepper.
Toss gently to combine.
Top with the remaining feta cheese and serve immediately.