Khoriatiki Salata Country Salad Recipes

HORIATIKI SALATA: GREEK SALAD

Horiatiki Salata: Greek Salad image

This classic Greek salad relies heavily on the ripest and most aromatic tomatoes and has become world-popular, a staple in almost any Greek restaurant.

Provided by Nancy Gaifyllia

Categories Appetizer Side Dish Salad

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

4-5 large tomatoes (ripe)
1 cucumber
1 bell pepper (green)
1 large onion (red)
Garnish: salt (sea, to taste)
Garnish: oregano (dried, Greek
rigani )
Garnish: Olive oil (top quality extra virgin , to taste)
1/4 pound feta cheese , (Greek, sliced or crumbled)
Optional: pepper
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
1 tablespoon of water
Garnish: pepper (pickled pepperoncini hot peppers)

Steps:

Wash and dry the tomatoes, cucumber and green pepper. Clean off the outer skin from the onion, wash and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings , removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss.
Just before serving, place the feta on top of the salad, either as one slice or crumbled, and sprinkle the cheese with oregano (and pepper, if desired). Toss in some olives.
Mix a little bit of oil with the water and drizzle over the top. Serve garnished with hot peppers.

Nutrition Facts : Calories 86 kcal, Carbohydrate 7 g, Cholesterol 17 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 292 mg, Fat 5 g, ServingSize 4 to 6 Servings (4-6 servings), UnsaturatedFat 2 g

GREEK HORIATIKI SALAD

Greek Horiatiki Salad image

This is the one and only Greek salad recipe that you'll ever need! Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.

Provided by Diana Moutsopoulos

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

5 large tomatoes
1 small red onion, thinly sliced
sea salt to taste
1 ½ teaspoons dried oregano
1 (4 ounce) container crumbled feta cheese
½ cucumber, sliced
1 small green bell pepper, sliced
¼ cup Greek black olives
3 tablespoons extra-virgin olive oil

Steps:

Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 14.4 g, Cholesterol 25.1 mg, Fat 17.7 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 486.1 mg, Sugar 8.8 g

HORIATIKI SALATA: GREEK SALAD

Horiatiki Salata: Greek Salad image

This salad is soooo good and oh so easy. Success depends upon the freshest ingredients, and the best olive oil

Provided by Miss V

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 tomatoes (Large,ripe)
1 large red onion
1 cucumber
1 green bell pepper
1/4 lb Greek feta cheese (, sliced or cumbled)
1/4 teaspoon dried greek oregano (rigani)
1/8 teaspoon sea salt
1/4 cup top quality extra virgin olive oil
1 dozen Greek olive (Kalamata, green Cretan olives, etc.)
1 tablespoon water (optional)

Steps:

Preparation:.
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Salt lightly. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled (as in photo), and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.
Additional ingredients.
Anchovies: if you like this salty fish, add a couple to the salad before tossing.
Capers: toss in a few if you like them.

Nutrition Facts : Calories 249, Fat 20, SaturatedFat 6.2, Cholesterol 25.3, Sodium 400, Carbohydrate 13.6, Fiber 3, Sugar 8, Protein 6.3

KHORIATIKI SALATA (COUNTRY SALAD)

Khoriatiki Salata (Country Salad) image

This crunchy, colourful salad will bring back memories of sun-drenched days in the Mediterranean. And the good news is that you can assemble it in just a few minutes.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cucumber, halved lengthways, deseeded and sliced
7 ounces feta cheese, crumbled
1/2 small red onion, very thinly sliced
1/2 small red pepper, chopped
1/2 romaine lettuce, shredded
2 large eggs, hard-boiled, coarsely chopped
4 1/2 ounces arugula
12 black olives (try delicious Kalamata ones)
1 tablespoon capers
2 tomatoes, chopped
3 -4 tablespoons olive oil
1/2 small lemon, juice of
1 pinch each salt & freshly ground black pepper

Steps:

Place all the salad ingredients in a large bowl.
Add the olive oil, lemon juice and salt and pepper.
Serve at once as a main course or side salad or as a starter with pita bread.

Nutrition Facts : Calories 334.6, Fat 26, SaturatedFat 10.4, Cholesterol 139.9, Sodium 809, Carbohydrate 14.1, Fiber 5.3, Sugar 7.5, Protein 14.3

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