Fresh-Pressed Olive Oil Club

Horiatiki: the Sequel!

Horiatiki salad

This super-easy, super-tasty Greek salad includes the top MIND foods and comes together in minutes. Bulgur is a wonderful whole grain that still flies under the radar. Mix up a batch and enjoy it throughout the week—it also makes a great hot breakfast cereal and a tasty side dish when served with sautéed onions.


For the vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 garlic clove, finely minced 
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

For the salad:

  • 2 large tomatoes, diced
  • 1 large cucumber, cut into spears, then diced
  • 1 small red onion, cut into a small dice
  • 1 cup cooked bulgur
  • 4 ounces Kalamata olives 
  • 4-ounce block of feta cheese, cut into 16 chunks
  • 4 ounces walnut halves
  • 4 sprigs fresh parsley with some stems, rinsed and chopped 


Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, garlic, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified; set aside.

Step 2

Arrange all the salad ingredients on a large platter and drizzle with the vinaigrette. 

Makes 4 servings