‘Horiatiki’ Salad Stuffed Inside a Whole Tomato
A fresh take on the classic Greek village salad (horiatiki), served inside a whole ripe tomato and filled with feta, cucumber, capers and olives. Light, refreshing and bursting with summer flavors, it’s an elegant starter or light lunch that’s ready in just 10 minutes
A fresh take on the classic Greek village salad (horiatiki), served inside a whole ripe tomato and filled with feta, cucumber, capers and olives. Light, refreshing and bursting with summer flavors, it's an elegant starter or light lunch that's ready in just 10 minutes
Info
Prep Time:
10mCook Time:
0mDifficulty Level:
Ingredients
- 1 large ripe but firm tomato
- ½ small cucumber, unpeeled and cut into very small dice
- 1 tbsp finely chopped red onion
- ½ small green pepper, finely chopped
- A few pitted olives, sliced
- 1 tbsp small capers
- A pinch of dried oregano
- A few drops of red wine vinegar
- Flaky sea salt
- Extra virgin olive oil
- 1 small piece of mature, tangy feta cheese, crumbled into small pieces
- A few sprigs of purslane, to serve
- Rustic sourdough or country bread, to serve
Directions
Choose a ripe but firm tomato and carefully peel it.
Slice off the top around the stem, as you would when preparing stuffed tomatoes.
Using a spoon, scoop out the flesh, making sure to reserve all the juices in a separate bowl for serving.
Finely chop the tomato flesh and transfer it to a mixing bowl.
Add the cucumber, red onion, green pepper, capers, feta, olives, oregano, a few drops of vinegar, a pinch of flaky sea salt and a drizzle of extra virgin olive oil.
Gently mix everything together, then spoon the salad back into the hollowed-out tomato, filling it to the top.
Seal the opening with a small piece of bread crumb to prevent the juices from escaping.
Carefully invert the stuffed tomato onto a serving plate.
Pour the reserved tomato juices around the tomato, sprinkle with a little more flaky sea salt and finish with a generous drizzle of extra virgin olive oil.
Garnish with fresh purslane.
At the table, cut the tomato into four wedges without slicing all the way through, allowing it to open like a flower. Spoon over the delicious tomato juices as you serve.
Enjoy with plenty of rustic country bread to soak up every last drop.
Recipe Tips
For the best flavor, let the stuffed tomato rest for 10–15 minutes at room temperature before serving. This allows the vegetables, feta and dressing to mingle, creating an even more vibrant and refreshing salad.
