Horiatiki Salad Recipe
Horiatiki Salad Recipe celebrates the beauty of simple, fresh ingredients. Juicy heirloom tomatoes, crisp cucumber, sweet red onion, and red peppers come together with chunks of toasted sourdough bread for a rustic touch and satisfying bite. The vibrant salad is dressed with fragrant Greek basil gently infused in extra-virgin olive oil, allowing its fresh, herbaceous flavor to mingle with the vegetables' juices and soak into the crusty bread. Fresh, colorful, and wonderfully rustic, this salad lets every ingredient shine!
Equipment
- 1 mixing bowl
- 1 small bowl or a small bottle
Ingredients
For the Horiatiki Salad:
- 1 medium heirloom tomato yellow, chopped into chunks
- 1 medium English cucumber chopped
- 1 small red onion thick slices
- 1 small red pepper chopped into rings
- ½ cup Kalamata olives pitted
- 4 oz feta cheese in brine, cut into large traingles
- ½ cup sourdough bread cubed
For the Horiatiki dressing:
- 4 tbsp olive oil extra virgin
- ¼ cup Greek basil chopped (or use dried oregano)
- 1 tbsp red wine vinegar
- ¾ tsp salt
- ½ tsp black pepper freshly milled
Instructions
How to make the Horiatiki dressing:
- Prepare the ingredients.
- In a small bowl or glass bottle, mix the ingredients with a small whisk or fork until combined.
How to assemble the Horiatiki Salad:
- Place the salad ingredients in a mixing bowl. Drizzle the dressing and gently mix without tossing. Allow the salad to sit for 2-3 minutes and then serve in a bowl or on a platter. I garnished it with squash flower petals.
Notes
- The Horiatiki Salad recipe calls for fresh ingredients. Pick heirloom tomatoes that are ripe yet firm, and choose a cucumber that is firm and fresh. Quality ingredients make this summer salad incredibly delicious.
- Chop the ingredients in large chunks, not finely.
- Let the salad sit briefly for 2-3 minutes to help the juices mingle and enhance the flavor.
- Use feta in brine for a more rounded taste.
- I found Greek basil at the Farmers Market. Greek basil has some notes of both oregano and basil. Please feel free to use dried oregano, the traditional herb for this salad.
Nutrition
Calories: 298kcalCarbohydrates: 11gProtein: 6gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 25mgSodium: 889mgPotassium: 296mgFiber: 2gSugar: 4gVitamin A: 1102IUVitamin C: 32mgCalcium: 175mgIron: 1mg
