Greek · Lunch
Village Salad
A classic Greek horiatiki built on ripe tomato, cucumber, green bell pepper, red onion, and Kalamata olives, dressed simply in olive oil and red wine vinegar, then topped with a thick slab of feta and a scatter of dried oregano. No lettuce, no grains, served with crusty bread on the side.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
425Calories
16.8gProtein
33.5gFat
17.4gCarbs
8.9gSugar
4.3gFiber
1686mgSodium
78mgChol
19.2gSat Fat
620mgPotassium
1240mgCalcium
1.4mgIron
1.1mcgVitamin B12
45mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
low-calorie
mediterranean
all-time-classics
vegetarian
gluten-free
quick-lunch
low-chol
Instructions
1
Prep
Cut tomato into wedges, cucumber into half-moons, bell pepper into rings, and thinly slice red onion. Scatter kalamata olives over the vegetables.
2
Build
Drizzle olive oil and red wine vinegar over the salad, then toss gently by hand until every piece looks glossy with dressing.
3
Plate
Season with salt, lay the feta on top, and sprinkle dried oregano over the cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g feta cheese
- 22 medium tomato
- 11 cucumber
- 11 green bell pepper
- 11 small red onion
- 1212 kalamata olives
- 2 tbsp2 tbsp extra virgin olive oil
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- a pinch of salt
