| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1/4 cup red wine vinegar
- Grated zest and juice of 1 lemon
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 12 to 14 small vine-ripened tomatoes, quartered
- 1 cup kalamata olives, halved and pitted
- 5 Persian cucumbers
- 1 4-ounce block Greek feta cheese, packed in brine
- Fresh oregano leaves, for topping (optional)
Instructions
- Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
- Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller
Nutrition Facts
| Calories | 292 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 25 milligrams |
| Sodium | 748 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Sugar | 6 grams |
| Calories | 292 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 25 milligrams |
| Sodium | 748 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Protein | 6 grams |
| Sugar | 6 grams |
Reviews
We love this recipe as a side or as a main course! It’s light, fresh, healthy, and filling! When I put this together as a main I’ll add artichokes, stuffed grape leaves, and grilled chicken or pork tenderloin marinated in a similar dressing using za’atar and other fresh herbs. Perfect for a quick dinner on a warm summer evening!
Yum! Always love a good Greek salad. I especially loved the cut of the feta in this recipe. Added some grilled chicken that I had marinated in Greek dressing for a little extra protein, but I didn’t change the actual recipe at all otherwise. Easy and delicious.
Delicious
I love this recipe. I will make this my go-to for Greek style dressing. I saw another recipe where the salad was loaded into a pita and so I will try the salad that way.
Easy and tasty
Was sooo good! Added apple cider vinegar for a little tang
I’ve had classic horiatikis before which is what this salad is a Greek village salad but this version is no where near as good as the salads I’ve had before. wont be doing this again soon.
Made this as a side with lamp chops. Turned out great. Everyone had seconds. Quick, easy and so full of flavor.
Absolutely scrumptious! Unlike “Guest” below, this has all the flavors my husband and I associate with Greece. Dear FN chefs, please keep up the good work.
delicous and super easy! thank you!!