Greek Salad (Horiatiki)
Servings: people
Greek salad is a Mediterranean favorite recipe with fresh vegetables, juicy olives and a good block of tangy feta cheese.
Ingredients
- 2 large tomatoes cut into wedges
- 1 large cucumber peeled in stripes and sliced into half moons
- 1 red onion thinly sliced
- ½ green bell pepper sliced - about ½ cup / 60g
- ⅓ cup kalamata olives whole or pitted
- 1 block feta cheese about 6 - 7 oz (170 - 200 g) sliced or crumbled (preferably in brine)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 pinch salt + black pepper optional
Instructions
- Assemble the Salad: In a wide, shallow bowl, platter, or plate, layer the tomato wedges, cucumber half-moons, thinly sliced red onion, and bell pepper.Tuck the Kalamata olives in and around the vegetables.
- Season: Season with olive oil, oregano, salt and black pepper. A splash of red wine vinegar is optional. This is a rustic salad, so don’t worry about making it too perfect.
- Top with Feta and Serve: Place a thick slab of feta right on top, just like they do in Greece. If you prefer, you can crumble it, but leaving it whole gives it that authentic taverna look.Top the feta with more olive oil and a generous sprinkle of dried oregano, and serve right away with crusty or pita bread.
Notes
SUBSTITUTIONS
- Tomatoes – Use the ripest you can find; cherry tomatoes or heirlooms work well too
- Cucumber – Traditional is with Greek or Persian cucumber; English cucumber works too
- Red onion – Can substitute with shallots or mild white onion, thinly sliced
- Green bell pepper – Optional but traditional; red or yellow pepper can be used if needed
- Kalamata olives – Other black olives work, but try to avoid canned if possible
- Feta cheese – Greek feta in brine is best
- Dried oregano – Greek oregano is ideal; Italian oregano works in a pinch
- Sea salt – Kosher salt or flaky salt can be used instead
- Extra virgin olive oil – Use the best quality you have; Greek or Italian preferred
- Red wine vinegar – Optional; lemon juice can be used for a fresher twist
- Ripe Tomatoes Only – The juicier and sweeter, the better. This salad is all about the tomatoes.
- Chunky Cuts – Keep the veggies rustic and bold. No dicing — think wedges and thick slices.
- Feta Block, Not Crumbles – Traditional horiatiki always has a slab of feta on top. It’s creamier and more flavorful.
- Go for Greek Oregano – Dried Greek oregano is more aromatic than regular. It makes a big difference.
- Use Great Olive Oil – A good extra virgin olive oil ties it all together. Don’t be shy with it.
- Let the Tomatoes Rest – Salt them for 5–10 minutes before assembling to draw out those juicy flavors.
- No Lettuce, Ever – This isn’t a garden salad. Keep it true to its village roots.
- Serve with Bread – Crusty bread is essential for soaking up that olive oil-tomato-feta magic.
