The Best Greek Peasant Salad Horiatiki Recipes

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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

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

THE BEST GREEK PEASANT SALAD (HORIATIKI)



The Best Greek Peasant Salad (Horiatiki) image

A delicious salad, loaded with ripe summer vegetables, Greek feta cheese and a simple vinaigrette.

Provided by Marilena Leavitt

Categories     Summer Salad

Time 10m

Yield 4-6

Number Of Ingredients 14

2-3 med. ripe and juicy tomatoes, cut in wedges
1 med. sweet banana pepper, or, half of a green bell pepper, sliced in ribbons
1 sm. English cucumber, or, 2 Persian cucumbers, peeled and cut in "coins"
¼-½ sm. red or mild white onion, thinly sliced
12 whole Kalamata olives
1 tsp. small capers (optional)
5 oz. Greek Feta cheese
1-2 med. pepperoncini (optional)
½ tsp. Greek dry oregano
VINAIGRETTE
½ cup extra olive oil
¼ cup red wine vinegar
½ tsp. dried Greek oregano
1 tsp. sea salt

Steps:

  • Place all vegetables in a large bowl and gently combine.
  • Add the olives and capers and place the chunk of Feta cheese in the center. (Do not cut in pieces). Add the pepperoncini, if using. Sprinkle with the oregano.
  • For the vinaigrette, place everything in a glass jar and shake well to incorporate all the ingredients. Pour about half of the vinaigrette over the salad. Reserve the rest or adjust if needed. Do not be afraid to coat the salad really well with the simple vinaigrette.
  • Use thick slices of fresh, crusty bread to mop up the delicious juices.

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