The most famous Greek salad. Ripe tomato, cucumber with the skin on, green pepper, red onion and olives, with a generous piece of feta on top. The secret lies in the dressing: a vinaigrette of freshly squeezed tomato juice, olive oil and red wine vinegar. Summer on a plate.
Horiatiki salad
Horiatiki salad
Method
01
Chop
Cut the tomatoes into wedges and collect the juice in a small bowl. Cut the cucumber (with skin) into thin slices, the pepper into thin strips and the onion into rings.
02
Assemble
Put the vegetables in a salad bowl. Add the purslane, olives, chopped capers and caper berries.
03
Marinate
Sprinkle with oregano and a little salt and mix, so the vegetables marinate in the meantime.
04
Tomato vinaigrette
Put the collected tomato juice in a small bowl. Halve the small juicy tomato and squeeze its juice in. Add sea salt flakes, some oregano and the red wine vinegar and whisk with a fork. Whisk in the olive oil to a bound dressing.
05
Finish
Lay the feta in rough pieces on top of the salad, pour the vinaigrette over the top and gently mix.
06
Serve
Serve with fresh bread.
Tips & notes
Never throw away the tomato juice; that is what makes the dressing. Always keep the tomato out of the fridge (cold kills the flavour) and rub the oregano fine between your hands over the salad at the last moment.
Variations
- Add a pinch of dried chilli flakes for extra heat.
- Replace the green pepper with yellow pepper for a milder, sweeter note.
Contains:
Milk
Sulphites
Serve with
- Bifteki
- Moussaka
- Kotopoulo sta kárvouna
- Paidakia (lamb chops)
- Kleftiko
- Arni psito me patates
- Melitzanes papoutsakia
- Loukaniko
| Calories | 442 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fat | 39 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
