Horiatiki
A bright, rustic Greek village salad of sun-ripened tomatoes, crisp cucumber, and a wedge of feta lifted by oregano and good olive oil. It’s built, not tossed, so each bite keeps its fresh textures and bold flavors.
4 tomato, cut into wedges
1 cucumber, halved lengthwise and sliced
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced
½ cup kalamata olives, pitted
8 oz feta cheese, block
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 tsp salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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