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Greek Salad with Feta

Valentine's Day Salads 25 min Easy 16 wyświetleń ~20.60 PLN - (0)
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Description

Classic Greek salad (Horiatiki) is a simple, aromatic mix of fresh vegetables, salty olives, and creamy feta, drizzled with extra virgin olive oil and lemon juice, and sprinkled with dried oregano. It comes from Greek cuisine and is known for its bold contrast of flavors: juicy tomatoes, crunchy cucumber and bell pepper, the sharpness of red onion, and the saltiness of olives and cheese create a harmonious whole. It looks very impressive — colorful vegetables arranged on a plate with pieces of white feta and green oregano will be perfect for a romantic Valentine's dinner. Serve as a light appetizer or a standalone dish with crusty bread or grilled meat. The salad is quick to prepare, fresh, and healthy — rich in vitamins, good fats from the oil, and protein from the cheese.

Ingredients (13)

Servings:
2
  • Tomato 2.5 szt.
  • Fresh cucumber 200 g
  • Red onion 0.5 szt.
  • Green bell pepper 120 g
  • Kalamata olives (pitted) 60 g
  • Feta cheese 200 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Capers (optional) 15 g
  • Fresh oregano (optional) 6 g
💰 Szacowany koszt dania: ~20.60 PLN (10.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash all the vegetables under running cold water. Dry them with a kitchen towel or spin them in a salad spinner. Check if the tomatoes have any soft spots — if they are large, cut them into eighths; if smaller, into quarters.

Ingredients: Tomato, Fresh cucumber, Red onion, Green bell pepper
Use a cutting board and a sharp kitchen knife (20 cm blade for vegetables). Dry the vegetables thoroughly — excess water will dilute the dressing.
2

Slice the cucumber into pieces about 0.5 cm thick. If the skin is tough, peel half of the circumference (in strips) or the whole thing. Cut the bell pepper into strips 0.5–1 cm wide, removing the seeds. Cut the onion in half, peel off the outer skin, and slice it into thin half-moons (about 2 mm).

Ingredients: Fresh cucumber, Green bell pepper, Red onion
Use a sharp knife and a stable cutting board. Slicing thinly allows the onion to evenly distribute its flavor; if you want to soften the sharpness of the onion, pour boiling water over it for 30 seconds, then drain.
3

Cut the tomatoes according to size: large ones into eighths, smaller ones into quarters. Place the chopped vegetables (tomatoes, cucumber, bell pepper, and onion) in a large mixing bowl — the bowl should have a diameter of at least 24 cm to easily mix the ingredients.

Ingredients: Tomato, Fresh cucumber, Green bell pepper, Red onion
If you have a bowl with a wide bottom, it will be easier to evenly distribute the dressing. Do not mix in the feta yet; we will add it later to preserve the texture of the cheese.

Preparation of feta and olives

4

Open the block of feta and gently pat it dry with a paper towel. Cut the feta into cubes about 1.5–2 cm on each side or crumble it with your fingers into larger pieces if you prefer a rustic look. If the olives have pits, remove them or use pitted olives.

Ingredients: Feta cheese, Kalamata olives (pitted)
Use a flat knife to cut the cheese into even cubes. If the feta is very salty, you can briefly rinse it under cold water and dry it — however, you will lose some of the flavor.

Dressing

5

In a small bowl, pour in 45 ml of olive oil and 30 ml of freshly squeezed lemon juice. Add 2 g of dried oregano (about 1 teaspoon), 2 g of salt, and 1 g of freshly ground pepper. Whisk vigorously with a whisk or fork for about 20–30 seconds, until the ingredients combine and the dressing becomes slightly cloudy.

Ingredients: Extra virgin olive oil, Lemon juice, Dried oregano, Salt, Ground black pepper
Use a small bowl or a jar with a lid (you can shake the dressing in the jar). If the dressing looks too oily, add 5 ml of water or more lemon juice to balance it out.

Salad Assembly

6

Drizzle the dressing over the chopped vegetables in the bowl. Gently mix with a wooden spoon or silicone spatula for 10–15 seconds, so the dressing evenly coats the pieces without crushing them. Add the olives and gently mix for another 5 seconds.

Ingredients: Tomato, Fresh cucumber, Green bell pepper, Red onion, Kalamata olives (pitted)
Use wide movements from the bottom to the top to avoid crushing the tomatoes. A bowl with a diameter of 24-28 cm is best for mixing.
7

Arrange the salad on plates or in a large bowl. Evenly distribute cubes or crumbled feta on top. If you are using capers or fresh oregano (optional), sprinkle them now for flavor contrast and decoration.

Ingredients: Feta cheese, Capers (optional), Fresh oregano (optional)
For serving, use wide dinner plates (diameter 24–28 cm) — the salad will look elegant. Additionally, you can sprinkle a bit of dried oregano for aesthetics.

Serving

8

Serve the salad immediately — it is best fresh, at room temperature. As an accompaniment, offer fresh, crusty bread (baguette) or grilled pieces of meat/fish if you want to serve the dish as part of a larger meal.

If you prepare the salad in advance, store the vegetables and dressing separately in the fridge for up to 2 hours, and add the feta just before serving to maintain its texture.

Fun Fact

💡

In Greece, the traditional horiatiki salad does not contain lettuce — it focuses on fresh vegetables, olives, and cheese, drizzled with olive oil and vinegar or lemon juice. The name 'horiatiki' means 'village'.

Best for

Walentynki Romantyczna kolacja Letni lunch/obiad

Tips

🍽️ Serving

Serve at room temperature, as the flavor of the olive oil and feta is fuller then. Arrange the portion so that the colors contrast — red tomatoes, green bell pepper, and white pieces of feta. Serve the salad with slices of fresh baguette or croutons with olive oil and garlic.

🥡 Storage

It's best to consume the salad immediately. If you need to store it: transfer the vegetables without dressing to an airtight container and keep in the fridge for up to 24 hours; store the dressing separately in a jar. Add feta just before serving. Freezing is not recommended.

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