Lunch · 15 min · greek

Horiatiki (Village Salad)

Greek flavors, weeknight effort. Ripe tomatoes meets english cucumber in a 15-minute lunch worth keeping in rotation. Each serving lands at 415 calories with 11g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 large Ripe tomatoes
• 1 English cucumber
• 1 Green bell pepper
• 1/2 Red onion
• 3/4 cup Kalamata olives
• 8 oz Feta in brine
• 1/3 cup Extra-virgin olive oil
• 1 tbsp Red wine vinegar
• 2 tsp Dried oregano
• 1 tsp Sea salt

Steps

1. Cut the tomatoes into chunky wedges and the cucumber into half-moons — rustic, generous pieces, never diced small. A village salad has heft.
2. Slice the green pepper into thin rings and the onion into whisper-thin half-moons; rinse the onion under cold water to take off its raw bite.
3. Toss everything with the vinegar and salt first, then the olive oil — dressing the dry vegetables before the oil lets the salt draw out their juices into a natural dressing.
4. Lay the feta on top in one or two thick slabs, never crumbled — tradition serves it as a proud slice you break apart yourself.
5. Shower with oregano, scatter the olives, and finish with a confident glug of olive oil over the feta. Serve immediately with bread for the juices at the bottom; that bread-dunking moment is half the point.

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