Horiatki Salata (Greek Village Salad) #NationalSaladMonth

This wonderful, flavorful salad is hearty enough to serve as a light lunch or perfect as a first course or side to a Greek inspired dinner.

Welcome to National Salad Month.......

Kate of Kate's Recipe Box invited the members of Festive Foodies to join her in celebrating National Salad Month.

Let's take a look at the wonderful salads being shared today.

National Salad Month Recipes

• Italian Chopped Salad by Kate’s Recipe Box
• Austrian Potato Salad by Karen's Kitchen Stories
• Jarred Salad Matrix by Culinary Adventures with Camilla
• Greek Village Salad by A Day in the Life on the Farm
• Spring Salad with Herb Garden Dressing by Our Good Life
• Tuscan Tuna and White Bean Salad by Palatable Pastime
• Fennel Barley Chickpea Salad by Cindy's Recipes and Writings
• Broccoli Salad by Creative Southern Home
• Fried Chicken Salad by The Beard and The Baker
• Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

I am sharing a salad that I made to go along with a Greek dish that I made called Kreatopita that I paired with a Greek Wine.  It was an amazing meal.

As you read this post I am currently on vacation in the Caribbean so please forgive me for the brevity as I leave to go under the sea for this mornings scuba adventure.

#salad, #Greek, #vegetables, #vegetablesides,

Salad, First Courses

Greek

Yield: 6

Author: Wendy Klik

Horiatki Salata (Greek Village Salad)

prep time: 15 Mcook time: total time: 15 M

This wonderful, flavorful salad is hearty enough to serve as a light lunch or perfect as a first course or side to a Greek inspired dinner.

ingredients:

• 1 English Cucumber, scrubbed and sliced
• 4 Campari Tomatoes, quartered
• 1 red onion, thinly sliced
• 1  green bell pepper, sliced
• 1 c. Kalamata Olives
• 3 oz. block Feta Cheese, sliced
• 1 t. dried oregano
• 2 T. capers, rinsed and drained
• 2 Lemons, 1 juiced, 1 sliced
• 1/3 c. extra virgin olive oil

instructions:

How to cook Horiatki Salata (Greek Village Salad)

1. Combine the cucumber, tomatoes, onion, pepper and olives.  Arrange on a platter.  Top with cheese slices.  Sprinkle with crushed oregano and capers.  Drizzle with the lemon and olive oil.  Allow to set for 30 minutes at room temperature.  Serve garnished with lemon slices.

NOTES:

Adapted from It's All Greek to Me by Debbie Matenopoulos,

Calories
219.62

Fat (grams)
20.00

Sat. Fat (grams)
4.46

Carbs (grams)
9.59

Fiber (grams)
2.45

Net carbs
7.14

Sugar (grams)
3.78

Protein (grams)
3.37

Sodium (milligrams)
339.29

Cholesterol (grams)
12.62

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