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Greek salad, or Horiatiki (Village) salad should be part of every Greek meal.
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5 from 4 votes

Greek salad, version 2

Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Greek
Servings: 2 servings
Calories: 258kcal
Author: Mia Kouppa

Equipment

  • Bowls

Ingredients

  • 3 medium sized vine ripened tomatoes
  • 1 small or 1/2 a medium cucumber
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled Greek feta
  • 6 Kalamata black olives
  • 2 small paximadia (barley rusks), broken into bite-sized pieces
  • 1 ½ teaspoon dried Greek oregano
  • 1/2 teaspoon salt
  • 2 tbsp Greek olive oil
  • 1/2 teaspoon red wine vinegar
US Customary - Metric

Instructions

  • Wash your tomatoes and cut them into quarters. Cut each quarter into bite-sized chunks. Place in a large bowl.
    3 medium sized vine ripened tomatoes
  • Wash your cucumber but do not peel it. Depending upon the size of your cucumber, either cut it into rounds, or cut it into rounds which you then cut in half. Add to the bowl with the tomatoes.
    1 small or 1/2 a medium cucumber
  • Next, to your bowl add your thinly sliced red onions, crumbled feta, kalamata olives, and pieces of paximadi. Then, add your dried oregano, salt, olive oil and red wine vinegar.
    1/4 cup thinly sliced red onion, 1/4 cup crumbled Greek feta, 6 Kalamata black olives, 2 small paximadia (barley rusks), broken into bite-sized pieces, 1 ½ teaspoon dried Greek oregano, 1/2 teaspoon salt, 2 tbsp Greek olive oil, 1/2 teaspoon red wine vinegar
  • Mix well and serve; don't be shy about having some nice fresh bread with it.
  • Enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 15g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 1003mg | Potassium: 708mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1797IU | Vitamin C: 32mg | Calcium: 168mg | Iron: 2mg