Time: 50 min.
Complexity: easily
Servings: 6

Greek salad Horiatiki - detailed recipe.

Ingredients:

• 1 greenhouse cucumber with skin, seeded and sliced ​​into 0.5 cm thick circles
• 1 large diced red bell pepper
• 1 large diced yellow bell pepper
• 0.5 l cherry tomatoes or grape tomatoes, halved
• 1/2 red onion, sliced ​​into half rings
• 225g feta cheese, cut into 1cm cubes (not crumbled)
• 1/2 cup pitted Kalamata olives

For the vinaigrette sauce:

• 2 crushed cloves of garlic
• 1 teaspoon dried oregano
• 1/2 tsp Dijon mustard
• 1/4 cup good quality red wine vinegar
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper
• 1/2 cup good quality olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cucumbers, sweet pepper, grape tomatoes, cherry tomatoes, olives, feta cheese, red onion, garlic, Dijon mustard, wine vinegar, oregano

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Preparation:

Step 1
• Place cucumber, pepper, tomatoes and red onion in a large bowl.
  
  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. While whisking, slowly whisk in the olive oil to create an emulsion.
Step 2
• Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Let the salad sit for 30 minutes to allow the flavors to meld. Serve at room temperature.

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