The Greek salad (horiatiki) is synonymous with Mediterranean freshness. With humble ingredients of the highest quality — meaty tomato, crunchy cucumber, red onion, Kalamata olives and the unmistakable feta cheese — it becomes an iconic dish recognized around the world.
Mediterranean
Classic Greek Salad with Feta and Kalamata Olives
Authentic Greek salad with tomato, cucumber, onion, feta and Kalamata olives. Fresh Mediterranean recipe, rich in calcium and vegetable compounds.
- Greece
- Salad
- Light
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 10 g
- Fiber 2.5 g
- Carbohydrates 10 g
- Fat 22 g
- Sodium 680 mg
Story behind the dish
Preparation
Classic Greek Salad with Feta and Kalamata Olives is a preparation from Greece with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 ripe tomatoes, sliced.
- Have ready: 1 sliced cucumber.
- Have ready: 1 red onion, finely julienned.
- Have ready: 200 g of block feta cheese.
- Have ready: 150 g pitted Kalamata olives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut the tomatoes into irregular wedges; place in wide font
Cut the tomatoes into irregular wedges; place in wide font. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the sliced cucumber
Add the sliced cucumber, onion and pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Place the block of feta on top (do not crumble in the authentic version)
Place the block of feta on top (do not crumble in the authentic version). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Distribute the Kalamata olives
Distribute the Kalamata olives. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drizzle with plenty of olive oil
Drizzle with plenty of olive oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sprinkle with oregano and flaked salt
Sprinkle with oregano and flaked salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve immediately with pita or village bread.
Serve immediately with pita or village bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Reserve a splash of extra virgin olive oil for plating: it concentrates aroma without cooking it.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
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