Greek salad (Horiatiki or Village salad)TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:134.9 kcal
Proteins:4.1 g
Fats:11.6 g
Carbohydrate:4.4 g
Fibers:0.9 g
Sugar:2.6 g
Cholesterol:21.7 mg
Sodium:337 mg
Calcium:136.2 mg
Energy:416 kcal
Proteins:12.5 g
Fats:35.9 g
Carbohydrate:13.5 g
Fibers:2.8 g
Sugar:8 g
Cholesterol:66.8 mg
Sodium:1039.4 mg
Calcium:420 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
.
3
medium tomatoes
1
small cucumber, peeled or not
1
small red onion
20
Kalamata olives or more to taste
300
g
of feta cheese at least, crumbled
salt
80
ml
reek extra virgin olive oil
30
ml
dried oregano
.
**Optional
15
ml
capers
vinegar or lemon juice
METHOD
- Wash the tomatoes and cucumbers and let them dry.
- Slice the tomatoes, or chopped them into a bite-size pieces.
- Slice the cucumbers into thick half-rounds.
- Slice the red onion into thin slivers.
- Place them all in a large bowl.
- Add olives and crumbled feta cheese (and capers if using).
- Sprinkle with salt, oregano. Spoon with olive oil. Toss gently and serve.
CHEF'S NOTES
In some Greek islands, capers is also added to the salad.
The secret of this salad is that all ingredients have to be perfectly fresh and ripe. Like Greek people, omit one of the ingredients if not at its best!
Horiatiki salad goes with many dishes, but it can be a dish itself. Don’t forget to end with the “papara” – soak bread in the flavoured juice left in the bottom of your salad bowl. A simple pleasure!
