Greek · Lunch · Dinner
Greek Salad
Χωριάτικη σαλάτα (Horiatiki)
Juicy tomatoes, crisp cucumber, sweet green pepper and red onion tossed with briny olives and a slab of creamy feta, finished with a light oregano and olive oil dressing. Fresh, colourful and ready in minutes.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 24% · Fat 64% · Protein 12%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 4 medium500 gRipe tomatoes
- 1 large300 gCucumber
- 1 medium120 gGreen bell pepper
- 1/2 medium60 gRed onion
- 16 olives60 gKalamata olives, pitted
- 1 block (about 1/2 cup crumbled)120 gFeta cheese
- 2 tbsp27 gExtra virgin olive oil
- 1 tbsp15 gRed wine vinegar
- 1 tspDried oregano
- 1/4 tspSalt
- 1/4 tspBlack pepper, ground
- 1 tbsp9 gCapers, drained (optional)
Steps
- 1
Wash the tomatoes, cucumber and green pepper.
- 2
Cut the tomatoes into bite-sized wedges and place them in a large serving bowl.
- 3
Halve the cucumber lengthwise and slice it into thick half-moons; add to the bowl.
- 4
Remove the seeds from the green pepper and slice it into thin rings; add to the bowl.
- 5
Thinly slice the red onion and scatter it over the vegetables.
- 6
Add the olives and the capers, if using.
- 7
Sprinkle the salt and black pepper over the salad and toss gently.
- 8
Whisk the olive oil and red wine vinegar together in a small cup.
- 9
Place the feta on top of the salad as a whole slab or in large crumbles.
- 10
Drizzle the dressing over the salad and sprinkle the oregano over the feta.
- 11
Serve straight away, tossing at the table.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the feta with a firm vegan feta-style block or cubes of firm tofu marinated in lemon juice, salt and oregano, choosing a product labelled vegan.
- For a lighter take, use half the feta and crumble it so it spreads further across the salad.
- If you can't find Kalamata olives, any brined black olives work, and red or yellow bell pepper can stand in for green.
- Swap red wine vinegar for fresh lemon juice for a brighter dressing.
Storage
This salad is best eaten fresh, as the tomatoes and cucumber soften and release liquid once dressed. Refrigerate any leftovers within 2 hours in a covered container and eat within 1 day; do not freeze.
Make ahead
Chop the tomatoes, cucumber, pepper and onion up to a few hours ahead and keep them covered in the fridge, with the dressing whisked separately. Add the olives, capers, feta and dressing just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Greek Salad in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: MilkSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (301 g) | Per 100 g | |
|---|---|---|
| Calories | 205 kcal | 68 kcal |
| Protein | 6.4 g | 2.1 g |
| Carbohydrates | 12.8 g | 4.3 g |
| of which sugars | 6.1 g | 2 g |
| Fiber | 3.1 g | 1 g |
| Fat | 15.2 g | 5 g |
| of which saturated | 5.3 g | 1.8 g |
| Sodium | 607 mg | 202 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
