Greek Salad (Horiatiki)

Name: Greek Salad (Horiatiki)
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 tbsp. roughly chopped fresh parsley, plus more for garnish; 2 medium vine-ripened tomatoes, cut into 1 1/2" pieces; 1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4" pieces; 1 ⁄ 2 medium white onion, thinly sliced; 3 tbsp. extra-virgin olive oil; 1 tbsp. red wine vinegar; 1 ⁄ 8 tsp. dried oregano, plus more; Kosher salt and freshly ground black pepper, to taste; 6 oz. feta, cut into thick slabs; 8 kalamata olives

Serves
serves 2

TODD COLEMAN

This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano.

Ingredients

2 tbsp. roughly chopped fresh parsley, plus more for garnish
2 medium vine-ripened tomatoes, cut into 1 1/2" pieces
1 small cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4" pieces
¹⁄₂ medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
¹⁄₈ tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives

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Instructions

Step 1

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper.