Vegan Greek Village Salad (Horiatiki)
Total time15 min
Prep time15 min
Cook time0 min
4.7(21)
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Learn more →Ingredients
4 servings
- 4 medium ripe tomatoes (about 1 ½ lb), cut into large wedges
- 1 english cucumber, halved lengthwise and cut into thick half-moons
- 1 green bell pepper, cored and cut into thin rings
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted
- 6 oz block feta cheese
- 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
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 drizzle with the olive oil and red wine vinegar. Sprinkle with the dried oregano, salt, and black pepper, and toss gently once or twice — just enough to distribute the dressing without breaking up the tomatoes.
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