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Horiatiki Salata

Name: Horiatiki Salata
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g cucumber, cut into thick half-moons; 250 g ripe tomatoes, cut into wedges; 40 g red onion, thinly sliced; 60 g Kalamata olives; 120 g feta, cut into large slabs or chunks; 30 ml extra-virgin olive oil; 15 ml lemon juice; 1 tsp dried oregano; 1/4 tsp fine sea salt; 1/4 tsp black pepper, freshly ground

This crisp, juicy Greek village salad is bright with lemon, fragrant with oregano, and rich from creamy feta and peppery extra-virgin olive oil. Large-cut vegetables and briny olives give it a rustic, satisfying texture that fits perfectly into a keto meal.

10 min

2 servings

298 kcal

Greek

Ingredients

Salad

200 gcucumber, cut into thick half-moons
250 gripe tomatoes, cut into wedges
40 gred onion, thinly sliced
60 gKalamata olives
120 gfeta, cut into large slabs or chunks

Dressing

30 mlextra-virgin olive oil
15 mllemon juice
1 tspdried oregano
1/4 tspfine sea salt
1/4 tspblack pepper, freshly ground

Instructions

1
Prepare all the vegetables: cut the cucumber into thick half-moons, the tomatoes into wedges, and slice the red onion thinly. For the best texture, keep the pieces fairly large rather than finely chopped.
2
Place the cucumber, tomatoes, red onion, and Kalamata olives in a shallow bowl or plate. Toss very lightly so the tomatoes keep their shape.
3
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, fine sea salt, and black pepper until combined. Taste the dressing before adding all the salt, because feta and olives are already salty.
4
Pour the dressing over the salad and gently toss once or twice. Set the feta on top instead of mixing it in completely; this keeps it from breaking up too much and gives the salad a more traditional presentation.
5
Serve immediately, spooning some of the dressing from the bottom of the bowl over the feta. If you like, finish with an extra pinch of oregano just before serving.

Nutrition per serving

298 kcal

Calories

Protein

Carbs

25g

Fat

Fiber

Notes

•Use the ripest tomatoes you can find; because the salad is uncooked, tomato quality makes a big difference.
•For a stricter keto approach, keep onion modest as written and avoid adding bread or sweet dressings.
•If the red onion tastes too sharp, rinse the slices briefly under cold water and pat dry before adding.
•This salad is best eaten fresh, within 15 to 20 minutes of dressing.

Background

Horiatiki Salata, often called village salad, is one of Greece's most recognizable everyday dishes. It comes from a simple rural tradition of combining peak-season vegetables, olives, olive oil, and feta without elaborate preparation. Its emphasis on excellent raw ingredients reflects the broader character of Greek home cooking.

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