Description
Greek Salad (Horiatiki) is a rustic Greek village salad is a refreshing mix of tomatoes, cucumbers, olives, and feta, all simply dressed with olive oil and oregano—no lettuce, just pure Mediterranean flavor.
Ingredients
Scale
- 3 medium ripe tomatoes, cut into wedges
- 1 large cucumber, sliced into thick half-moons
- 1 small red onion, thinly sliced
- 1 small bell pepper (optional), thinly sliced
- 100 g (3.5 oz) block of feta cheese (not crumbled)
- 10–12 Kalamata olives, whole or pitted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Optional: splash of red wine vinegar
Instructions
- Prepare the vegetables: Cut tomatoes into wedges, slice cucumber, thinly slice red onion (soak in cold water for 5 minutes to reduce sharpness), and bell pepper if using.
- Arrange the salad: Place the tomatoes, cucumber, onion, and pepper in a serving bowl or platter.
- Add the olives: Scatter Kalamata olives over the vegetables.
- Top with feta: Place a thick slice or two of block feta cheese on top—do not crumble.
- Season: Sprinkle dried oregano and a pinch of salt over the salad.
- Dress: Drizzle generously with extra virgin olive oil. Add a splash of red wine vinegar if desired.
- Rest and serve: Let the salad sit for 5–10 minutes to allow the flavors to meld. Serve at room temperature.
Notes
Use ripe, in-season tomatoes for the best flavor.
Authentic horiatiki never uses lettuce—keep it rustic.
Greek feta in brine is the most flavorful option.
Avoid pre-crumbled feta, which is drier and less flavorful.
Don’t over-mix—Greek salad is meant to be rustic and chunky.
- Prep Time: 15 minutes
- Cook Time: -
- Category: Side dish
- Cuisine: Greek
Nutrition
- Calories: 210
- Fat: 17g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g