Horiatiki Salad
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Horiatiki salad - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 1 seedless cucumber, peeled and cut into 2.5 cm pieces
- 340 g ripe cherry tomatoes, halved
- 6 tablespoons freshly squeezed lemon juice
- 2 crushed cloves of garlic
- 2 teaspoons coarse salt, plus a little more to taste
- 1 cup olive oil
- 2 tsp chopped fresh oregano
- Ground black pepper
- 170 gr. (about 1 cup) kalamata olives
- 225 g crumbled feta cheese
- 1 head romaine lettuce, trimmed of tough stems and torn into small pieces (about 450 g)
- 1 small red onion, cut into 1.5 cm wedges (soak in cold water for 5 minutes and drain)
- 1 green pepper, seeded and diced
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Recipes with similar ingredients: cucumbers, tomatoes, red onion, chili pepper, Kalamata olives, feta cheese, romaine lettuce, lemon juice, garlic, oregano
Cooking the dish according to the recipe:
- In a small bowl, whisk together lemon juice, garlic, salt, and oil. Add oregano and pepper to taste.
Before serving: In a large bowl, lightly toss the salad with a small amount of dressing. Divide the salad among 4 salad bowls. Top the greens with olives, cheese, cucumber, tomatoes, onions, and peppers. Serve with the remaining dressing on the side.
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