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 Popular 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...

  • Vegetarian
  • Stovetop Only
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
  • chickpeas
    • 1 can
    • chickpeas
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • oregano
    • 1/8 ounce
    • oregano
  • English cucumber
    • 1/2
    • English cucumber
  • feta cheese
    • 6 ounces
    • feta cheese
  • naan breads
    • 2
    • naan breads
  • hummus
    • 5 ounces
    • hummus
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • parsley
    • 1/8 ounce
    • parsley
  • za'atar spice blend
    • 1 tablespoon
    • za'atar spice blend
  • red onion
    • 1
    • red onion

What You’ll Need

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

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Make herb vinaigrette

    Make herb vinaigrette

    Set hummus aside to soften at room temperature. Rinse all produce. Roughly chop oregano and parsley leaves, discarding stems, then 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. Set feta aside to marinate at room temperature until ready to serve.

  3. Make horiatiki

    Make horiatiki

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

  4. Toast chickpeas

    Toast chickpeas

    Drain and 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. Toast naan

    Toast naan

    Return pan from chickpeas to medium heat with 1 tablespoon olive oil. Add remaining za'atar and cook until fragrant, 1 minute. Then, add naan to pan and toast until golden, 2 minutes per side. Remove pan from heat. Transfer naan to a plate and pour over any remaining za'atar oil.

  6. Plate horiatiki

    Plate horiatiki

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

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