Greek · Lunch
Greek Village Salad with Feta
Horiatiki Salad
Ripe tomatoes, cucumber, green pepper, Kalamata olives, and a slab of feta dressed in olive oil and oregano, the definitive Greek village salad.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
38gFat
32gCarbs
8gSugar
6gFiber
1050mgSodium
38mgChol
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Instructions
1
Prep
Cut 4 medium tomatoes into large wedges. Cut 1 medium cucumber into thick half-moons. Thinly slice 1 medium green pepper into rings. Thinly slice 0.5 small red onion. Pit 120g Kalamata olives. Have 160g feta slab, 6 tbsp extra virgin olive oil, 2 tsp red wine vinegar, 1.5 tsp dried oregano, 1 tsp sea salt, and 0.5 tsp black pepper ready.
2
Plate
Divide tomato wedges, cucumber, green pepper rings, and red onion between two wide shallow bowls. Scatter olives over vegetables in each bowl. Place half the feta slab whole on top of each salad without crumbling. Drizzle olive oil and red wine vinegar evenly over everything. Season with salt, pepper, and oregano. Serve immediately with 2 slices crusty bread per person and 20g extra olives alongside each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 medium ripe tomatoes
- 1 medium cucumber
- 1 medium green pepper
- 0.5 small red onion
- 160g (5.6 oz) Kalamata olives
- 160g (5.6 oz) feta cheese
- 90ml (6 tbsp) extra virgin olive oil
- 1.5 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tsp red wine vinegar
- 4 slices crusty bread