Horiatiki: Greek Village Salad with Barley Rusks
Juicy tomatoes, crisp cucumber, creamy feta, and briny olives tossed with a sharp lemon-olive oil dressing. Serve with chewy barley rusks for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Cut tomatoes into bite-sized chunks, removing excess seeds and juice. Transfer to a bowl.
Step 2
Cut cucumber into half-moons about 1/4-inch thick. Add to the bowl with tomatoes.
Step 3
Add olives, red onion, and crumbled feta to the bowl.
Step 4
Whisk together olive oil and lemon juice with a pinch of salt and black pepper.
Step 5
Pour dressing over the salad and toss gently until everything is coated.
Step 6
Divide between plates or bowls. Serve immediately with barley rusks for dipping.
Tools you’ll need
- cutting board
- sharp knife
- large bowl
- small bowl
- whisk
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