If you’re craving a dinner recipe that embodies the heart of the Mediterranean, horta salad with feta and olives is the answer.
This dish combines simplicity with rich flavors, making it perfect for a quick, nutritious meal.
Whether you’re a fan of classic Greek cuisine or just looking to incorporate more greens into your diet, this recipe delivers.
The Mediterranean Inspiration Behind Horta Salad
Horta, a staple in Greek households, celebrates fresh, cooked greens drizzled with olive oil and lemon juice.
This modern twist features Tuscan kale, a hearty and mineral-rich green, paired with the creamy saltiness of feta and the briny depth of Kalamata olives.
The result? A dish that’s as satisfying as it is vibrant, perfect for bringing Mediterranean flair to your dinner table.
Why This Recipe Is Perfect for Dinner
This horta salad shines as a versatile dinner recipe for several reasons:
- Quick and Easy: Ready in just 15 minutes, it’s perfect for busy weeknights.
- Nutrient-Packed: Loaded with vitamins from kale and healthy fats from olive oil.
- Customizable: Enjoy it as a side dish or turn it into a main course with grilled chicken or fish.
The blend of flavors and textures makes it a standout, whether you’re hosting a Mediterranean-themed dinner or enjoying a quiet meal at home.
Tips for Preparing Horta Salad
Here are a few tips to ensure your Horta salad is perfect every time:
- Choose Fresh Greens: Opt for fresh, vibrant kale for the best flavor and texture.
- Balance the Dressing: The olive oil and lemon juice should be balanced, adding a zesty yet smooth coating to the greens.
- Garnish Generously: Feta and olives elevate the salad, so don’t skimp on these Mediterranean staples.
Substitutions & Additions for a Custom Touch
Adapt this dinner recipe to suit your preferences or dietary needs with these simple swaps and additions:
- Vegan Option: Replace feta with plant-based cheese or sprinkle nutritional yeast for a cheesy flavor.
- Low-Sodium Version: Use a reduced-salt feta or rinse the olives before adding them to the salad.
- Add Protein: Top the salad with grilled shrimp, roasted chickpeas, or poached eggs for added protein.
This flexibility ensures everyone at the table can enjoy the meal.
How to Serve & Pair Horta Salad
Serve this horta salad warm or at room temperature, making it ideal for any season. Pair it with:
- Crusty grilled bread for a light, Mediterranean-style dinner.
- A hearty bowl of lentil soup for a comforting meal.
- A glass of crisp white wine, like Sauvignon Blanc, to complement the tangy flavors.
This salad is as elegant for entertaining as it is easy for weeknight meals.
Make It Ahead for Effortless Meal Prep
If you’re looking for a meal prep-friendly recipe, horta salad is a winner. Prepare the kale up to six hours in advance, and toss it with the dressing right before serving.
This makes it a convenient option for gatherings or busy evenings.
Elevate Your Dinner with Mediterranean Simplicity
Horta salad with feta and olives is more than just a dish; it’s a celebration of Mediterranean flavors and simplicity.
With its quick preparation, nutrient-packed ingredients, and endless customization options, it’s the ultimate dinner recipe for anyone looking to embrace healthy, delicious eating.
Give it a try, and let the Mediterranean inspire your next meal.
Horta Salad with Feta & Olives Dinner Recipe
Equipment
- Large pot
- Mixing bowl
Ingredients
- ¼ teaspoon kosher salt plus more as needed
- 2 large bunches (1½ pounds) Tuscan kale stems removed, leaves torn into bite-sized pieces
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- 2 ounces feta cheese crumbled (½ cup)
- ¼ cup Kalamata olives sliced
Instructions
- Cook the Kale: Bring a large pot of water to a boil and season it with a generous pinch of salt. Add the kale to the pot, cover, and let it simmer for about 2 minutes. Once softened, drain the kale and rinse it under cold running water to stop the cooking process. Gently squeeze out any excess water from the kale leaves.
- Prepare the Dressing: In a large mixing bowl, combine the olive oil, lemon juice, ¼ teaspoon of kosher salt, and freshly ground black pepper. Whisk these ingredients together until they are well blended.
- Assemble the Salad: Add the cooked and drained kale to the bowl with the dressing. Toss the kale thoroughly to ensure it is evenly coated with the dressing.
- Garnish and Serve: Sprinkle the crumbled feta cheese and sliced Kalamata olives over the salad. Serve immediately or let it rest at room temperature for up to six hours before adding the toppings for a make-ahead option.
Notes
- You can prepare the kale ahead of time by boiling and dressing it up to six hours in advance. Garnish with feta and olives just before serving.
- For a fuller meal, serve with grilled bread brushed with olive oil or pair with roasted or grilled protein like chicken or fish.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.