Greek Salad ~



Horiatiki is synonymous with summer by the sea in a Greek taverna.

• 4 Medium juicy tomatoes, preferably organic tomatoes

• 1 Cucumber, partially peeled making a striped pattern

• 1 green bell pepper, cored

• 1 medium red onion

• Greek Kalamata olives

• Salt, a pinch

• 4 tbsp FeleaGoods® Extra Virgin Olive Oil

• 1–2 tbsp red wine vinegar

• 8 oz or more Greek feta cheese in blocks (do not crumble)

• 1/2 tbsp quality dried oregano


  1. Cut the tomatoes into wedges or large chunks 

  2. Cut the partially peeled cucumber in half length-wise, then slice into thick halves 

  3. Thinly slice the green pepper into rings.

  4. Cut the red onion in half and thinly slice into half moons.

  5. Place everything in a large salad dish. Add a good handful of the pitted kalamata olives.

  6. Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar.

  7. Add the the feta cheese. Sprinkle the dried oregano.