Greek Salad - Horiatiki Salata
A staple in Greek cuisine, this recipe is probably one of the most well-known outside Greece. There are as many variations of these recipes as there are Greek islands!
Servings: 8 people
Calories: 241kcal
Ingredients
- 2 large firm tomatoes, cut in eight
- 1 medium cucumber, cut into half slices
- 1 medium white or red onion, quarter and sliced
- 1 pound fennel, quarter, sliced and blanched
- 1 medium green pepper, seeded and diced
- 2 medium carrots, peeled, sliced and blanched
- 1 teaspoon dried oregano
- 5 ounces Feta cheese, diced
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- Salt and black pepper, to taste
- 12 medium black olives, pitted
- 1 tablespoon chopped parsley
- 2 cups day-old diced bread with crust into 1/2 inch cubes
Instructions
- Wash, dry and prepare the vegetables. Place the vegetables in a large bowl and season with the oregano, olive oil, red wine vinegar, salt, and black pepper. Add Feta, black olives and chopped parsley, mix well and reserve in refrigerator.
- Ten minutes before serving to add the diced bread, mix, and place on serving bowl or platter.