Past Recipes
Greek Horiatiki

Greek Horiatiki with Marinated Feta, Za’atar Naan, and Toasted Chickpeas

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It’s definitely not all Greek to us, especially when it comes to this Encore Recipe. We’re embracing the traditional horiatiki salad with cucumber, tomato, onion, olives, and herb-marinated feta cheese while adding our own twist with crisp toasted chickpeas and creamy hummus. For scooping it all up, there’s charred naan drizzled with za’atar-infused olive oil. Close your eyes: You’re really sunning yourself on the Greek isles...

  • Stovetop Only
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 950
  • Protein 34g
  • Total Carb 92g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Kalamata olives
    • 1 ounce
    • Kalamata olives
  • red onion
    • 1
    • red onion
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • chickpeas
    • 1 cup
    • chickpeas
  • parsley
    • 1/8 ounce
    • parsley
  • feta cheese
    • 6 ounces
    • feta cheese
  • naan breads
    • 2
    • naan breads
  • English cucumber
    • 1/2
    • English cucumber
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • za'atar
    • 2 teaspoons
    • za'atar
  • hummus
    • 5 ounces
    • hummus
  • oregano
    • 1/8 ounce
    • oregano
  • yellow bell pepper
    • 1
    • yellow bell pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan

Allergens

Peanuts, Tree Nuts, Egg, Wheat, Milk, Soy

Cooking Steps

  1. Make herb vinaigrette

    Make herb vinaigrette

    Set hummus aside to soften at room temperature. Rinse oregano and parsley and roughly chop leaves, discarding stems. Place in a large bowl (big enough for the salad). Add red wine vinegar and 3 tablespoons olive oil to bowl with herbs and whisk to fully combine. Season herb vinaigrette with ¼ teaspoon salt and black pepper as desired.

  2. Marinate feta

    Marinate feta

    Break feta into large chunks and place in a medium bowl. Pour 2 tablespoons herb vinaigrette over feta, reserving remainder in large bowl for the next step. Gently toss to coat, and set aside to marinate at room temperature until ready to serve.

  3. Make horiatiki

    Make horiatiki

    Rinse remaining produce. Halve cucumber lengthwise, scoop out seeds, and cut crosswise into 1-inch half-moons. Halve bell pepper, discarding seeds and stem, and cut into 1-inch pieces. Halve tomatoes. Peel onion, halve, and thinly slice enough to yield ¼ cup. Add olives, cucumber, bell pepper, tomatoes, and onion to large bowl with remaining vinaigrette and stir to combine. Set aside.

  4. Toast chickpeas

    Toast chickpeas

    Rinse chickpeas and pat dry with paper towel. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add chickpeas, half of za'atar, and ¼ teaspoon salt and cook, stirring occasionally, until chickpeas are warmed through and slightly toasted, 4-6 minutes. Transfer toasted chickpeas to serving plates, reserving pan for the next step.

  5. Warm naan

    Warm naan

    Still over medium heat, add 1 tablespoon olive oil and remaining za’atar to pan from chickpeas. Cook until za'atar is fragrant, 1 minute. Then, add naan to pan and toast until golden, 2 minutes per side. Remove pan from heat and transfer naan to a plate. Pour any remaining za'atar oil in pan over naan. 

  6. Plate horiatiki

    Plate horiatiki

    Add Greek horiatiki to plates with toasted chickpeas and top with marinated feta. Dollop hummus next to chickpeas and serve with pieces of warm za'atar naan for scooping. Dig in!

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