Jamie Oliver
Recipes
Discover
Family
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegan
Vegetarian ideas
Gluten-free
Dairy-free
Meals & Courses
Budget recipes
One-pan recipes
Breakfast
Meals for one
Desserts
Quick fixes
View more…
Baking recipes
Cookies
Afternoon tea treats
Breads & doughs
Cakes
Christmas baking recipes
View more…
Family recipes
Cooking with kids
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Sunday lunch
Dinner party dishes
Romantic recipes
Drinks & cocktail recipes
Christmas recipes
View more…
Books & TV
Jamie Oliver: Together
Jamie’s Keep Cooking Family Favourites
7 ways
Veg
5 Ingredients – Quick & Easy Food
View more…
Nutrition
Healthy eating tips
Special diets guidance
All about sugar
Learn about portion size
What are starchy carbohydrates?
View more
Features
Budget-friendly
Healthy meals
Baking inspiration
Family Cooking
Quick Fixes
View more
How to’s
How to perfectly poach an egg
How to cook pasta in 6 easy steps
How to make an espresso martini
How to cook the perfect steak
How to make meals veggie or vegan
View more
More Jamie Oliver
The Great Cookbook Challenge
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Horiatiki salad
Vegetarian
v
Gluten-free
gf
Horiatiki salad
Vegetarian
v
Gluten-free
gf
“This ubiquitous summer salad has become synonymous with lazy summer lunches in Greek tavernas by the sea. ”
Serves
Serves
4
Time
Cooks In
10 minutes
Difficulty
Super easy
Jamie Magazine
Alfresco
Greek
Feta
Light meals
Quick fixes
Nutrition per serving
Plus
Calories
291
15%
Fat
21.3g
30%
Saturates
6.5g
33%
Sugars
14.4g
16%
Protein
8.2g
16%
Carbs
15.8g
6%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
Ingredients
125 g greek feta
2 green peppers
1 cucumber
1 small red onion
5 ripe tomatoes
1 handful of kalamata olives
1 tesapoon dried oregano
3-4 tablespoons extra virgin olive oil
3-4 tablespoons red wine vinegar
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
Share this Recipe
Facebook
Facebook
Twitter
Twitter
Email
Pinterest
Pinterest
Tap For Ingredients
Method
Crumble the feta into chunks, deseed and slice the peppers, and peel and slice the cucumber and onion. Slice the tomatoes.
Combine all the ingredients except the oregano, oil and vinegar in a salad bowl.
Just before serving, sprinkle the salad with the oregano, season with freshly ground black pepper and dress with the oil and red wine vinegar.
Please enable targetting cookies to show this banner
Related features
Easy grazing board ideas
7 ways with leftover Christmas cheese
Mind-blowing cheesecake recipes
Recipe From
Jamie Magazine
By Andy Harris
Related video
How to make greek salad: Akis Petretzikis