🥗 Greek salad
Greek salad, horiatiki in Greek ('village salad'), is a rustic mix of ripe tomato wedges, cucumber, red onion and Kalamata olives, crowned with a thick slab of feta and dressed with olive oil. There is no lettuce: the juice of the tomatoes and the oil make the dressing. It is served as a side or a light summer meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 ripe tomatoes, cut into wedges
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 12 Kalamata olives
- 150 g feta, in one piece
- 2 tbsp olive oil
- 1 tsp dried oregano, salt
Method
- Put the tomatoes, cucumber and onion in a wide bowl and season lightly with salt.
- Scatter over the olives.
- Place the feta on top as one slab.
- Drizzle with olive oil, sprinkle with oregano and serve straight away.
How to make it lighter
- Most calories come from the oil and feta: 1 tbsp olive oil ≈ 120 kcal, so measure it instead of pouring.
- Use half the feta and crumble it so it spreads further.
- Add extra cucumber and tomato to make a bigger bowl for the same calories.
History
Horiatiki is a fairly modern dish: it is usually said to have become popular in Greek tavernas in the 1960s and 1970s, when tomatoes were plentiful and tourism was growing. It is built from the everyday staples of the Greek countryside and is now one of the best-known Greek dishes worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →