Vibrant Mediterranean Greek Salad with a Zesty Citrus Infusion (Horiatiki)
A Zero-Error 10-Minute Mediterranean Classic with a Zesty and Fresh Glow
What makes this the most reliable Greek salad? The secret to a mistake-proof Mediterranean salad is the "Authentic Horiatiki" method and the "Ice-Water Onion" technique combined with WesMarMi Verde. Unlike soggy salads with filler lettuce, our method focuses on high-quality vegetables and a large block of feta, using an ice-water soak to remove the harsh "bite" from red onions while keeping them sweet and crisp. By whisking our vinegar-free WesMarMi Verde into the vinaigrette, you add a Zesty and Fresh profile (1/10 Heat) that uses organic lime and lemon juice to brighten the briny olives and creamy feta without the chemical sting of distilled vinegar.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 210
Protein: 6g
Carbs: 12g
Fat: 16g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 large (400 g) Vine-ripened tomatoes, cut into wedges
2 medium (200 g) Persian cucumbers, sliced into thick half-moons
1 medium (100 g) Red bell pepper, cut into chunks
1/2 medium (50 g) Red onion, thinly sliced into rings
1/2 cup (75 g) Kalamata olives, pitted
4 oz (115 g) Feta cheese (queijo feta), cubed or in one large block
1/4 cup (60 ml) Extra virgin olive oil
1 tbsp (15 ml) Red wine vinegar
1 tsp (5 g) Dried oregano
1/2 tsp (2.5 g) Sea salt
1/4 tsp (1.2 g) Black pepper
1/4 cup (10 g) Fresh coriander (cilantro) or parsley, for garnish
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Persian Cucumbers vs. Slicing Cucumbers
While regular cucumbers have thick, waxy skins and large seeds, Persian cucumbers are vital for a Greek salad because they have a thin, edible skin and a much firmer, sweeter interior. This ensures that the salad maintains its "crunch" over time without becoming watery, allowing the dressing to coat the vegetables rather than diluting them.
Heat It Up with Eleven Eleven Sauce: For a delicious twist on the traditional vinaigrette, add a layer of complex citrus flavor and freshness with WesMarMi Verde. This organic citrus-infused hot sauce features green peppers and a citrus base that echoes the herbaceous notes of the oregano. This handcrafted small-batch hot sauce provides a clean acidity that makes the briny olives and creamy feta truly stand out.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions
The Prep: In a large bowl, combine the tomato wedges, sliced cucumbers, red bell pepper chunks, and olives.
The Onion Secret: Soak sliced red onion rings in ice water for 10 minutes, then drain and pat dry before adding to the bowl.
The Vinaigrette: In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, pepper, and WesMarMi Verde.
The Feta: For a professional touch, keep your feta in a large block or large cubes. Pro-Tip: Marinate the feta in a bit of the vinaigrette for 15 minutes before assembling for a more intense flavor.
The Assembly: Pour the vinaigrette over the vegetables and toss gently until every piece is glistening.
The Finish: Place the feta on top of the salad rather than tossing it in to prevent the cheese from breaking down and clouding the dressing.
Garnish: Sprinkle with extra oregano and fresh herbs.
Serve: Serve immediately with a side of crusty bread to soak up the juices.
Tips & Variations
Add Crunch: Incorporate 1/2 cup (60 g) of thinly sliced green bell pepper for an extra layer of crunch and color, which is also traditional in some Greek regions.
Make it a Meal: Turn this side into a light lunch by adding 1 cup (150 g) of pre-cooked grilled chicken or canned chickpeas (garbanzo beans).
Regional Swap (Mediterranean): For a Middle Eastern twist, swap the red wine vinegar for lemon juice, add a small amount of fresh mint, and trade the Kalamata olives for green olives or lightly toasted walnuts.
Other Users Suggest
Replacing: Red Wine Vinegar. Suggested Swap: 1 tbsp (15 ml) fresh lemon juice. Why: To give a brighter, sharper citrus acidity if red wine vinegar is not preferred or available.
Replacing: Feta Cheese. Suggested Swap: Cubes of fresh mozzarella (bocconcini). Why: For a milder, less salty cheese option, though it loses the authentic Greek flavor.
Storage, Reheat & Freeze
Storage: Store undressed salad components (cut vegetables) and the dressing separately in the refrigerator for up to 2 days. Dress just before serving.
Reheat: This salad should not be reheated.
Freeze: Do not freeze. The high water content in the vegetables will cause them to become mushy when thawed.
People Also Ask
Why use Persian cucumbers instead of regular slicing cucumbers? Regular cucumbers have thick, waxy skins and large seeds that can make a salad watery. Persian cucumbers are vital because they have thin, edible skin and a firm, sweet interior. This ensures the salad maintains its "crunch" and the dressing coats the vegetables rather than diluting them.
How do I make raw red onions taste better in a salad? The secret is to soak the sliced onion rings in a bowl of ice water for 10 minutes before adding them. This removes the pungent sulfurous "bite" while keeping the onion crisp and sweet, allowing it to harmonize with the fresh tomatoes and feta rather than overpowering them.
Why is a vinegar-free citrus sauce better for this dressing? Traditional Greek dressings rely on red wine vinegar, which can sometimes be too sharp. WesMarMi Verde is 100% vinegar-free, using organic citrus instead. This adds a "Zesty and Fresh" layer that echoes the herbal notes of the oregano and highlights the creaminess of the feta for a cleaner, more refreshing finish.
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