Breastfeeding Friendly Classic Horiatiki Salad
Total time15 min
Prep time15 min
Cook time0 min
4.7(17)
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Learn more →Ingredients
4 servings
- 4 medium ripe tomatoes (about 1 ½ lbs), cut into large wedges
- 1 english cucumber, halved lengthwise and sliced into thick half-moons
- 1 green bell pepper, cored and sliced into thin rings
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted or whole
- 6 oz block feta cheese, cut into a thick slab or large crumbles
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp flaky sea salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
For serving
- crusty bread, for serving (optional)
Instructions
- 1
Combine the tomato wedges, cucumber half-moons, green pepper rings, and red onion slices in a large mixing bowl.
- 2
Scatter the Kalamata olives over the vegetables, then lay the feta slab on top (or distribute the crumbles evenly).
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