Description
This authentic Greek salad (Horiatiki) is made the traditional way with chunky tomatoes, crisp cucumbers, tangy Kalamata olives, creamy feta cheese, and a simple olive oil and red wine vinegar dressing. No lettuce, no fuss—just fresh Mediterranean flavors that transport you straight to the Greek islands. Ready in 15 minutes, this healthy salad is perfect for summer cookouts, meal prep, or anytime you crave fresh, vibrant flavors.
Ingredients
Scale
For the Salad:
- 4 large ripe tomatoes, cut into wedges (or 2 cups cherry tomatoes, halved)
- 1 large English cucumber, cut into thick half-moons or chunks
- 1 medium red onion, thinly sliced
- 1 large green bell pepper, seeded and cut into rings or strips
- 1 cup Kalamata olives, pitted or whole
- 8 oz (225g) Greek feta cheese block, cut into thick slabs or large chunks
- 2 teaspoons dried oregano (preferably Greek oregano)
For the Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: 1 clove garlic, minced
Instructions
- Prepare the vegetables: Wash and dry all vegetables thoroughly. Cut the tomatoes into thick wedges (6-8 pieces per tomato). Cut the cucumber into thick half-moons about ½-inch thick. Thinly slice the red onion into rings or half-rings. Remove seeds and membrane from the bell pepper, then cut into rings or strips. Place all prepared vegetables in a large serving bowl.
- Add olives: Add the Kalamata olives to the bowl with the vegetables. If using whole olives, you can leave them whole or pit them—both ways are traditional.
- Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, salt, and pepper. Whisk vigorously until emulsified, or shake in a jar with the lid tightly closed. Taste and adjust seasoning if needed. If using garlic, add it to the dressing now.
- Dress the salad: Pour the dressing over the vegetables and olives. Sprinkle the dried oregano over everything, rubbing it between your palms as you add it to release the oils. Gently toss everything together to coat evenly with the dressing. Be gentle to keep the tomatoes from breaking apart.
- Add feta cheese: Place the feta cheese on top of the salad in large slabs or chunks. In traditional Greek style, the feta sits on top rather than being mixed throughout. You can also scatter it over the surface or place one large piece in the center.
- Final touches: Drizzle a little extra olive oil over the feta if desired. Add an extra pinch of oregano on top for presentation. Let the salad sit for 5-10 minutes before serving to allow flavors to meld.
- Serve: Serve the Greek salad at room temperature or slightly chilled. Provide bread for soaking up the delicious juices that collect at the bottom of the bowl. When serving, make sure each person gets some feta with their portion.
Notes
- No lettuce: Authentic Greek salad never contains lettuce. The vegetables should be substantial enough to stand alone.
- Feta placement: Traditional presentation has feta on top in slabs, not crumbled throughout.
- Olive oil quality: Use the best olive oil you can afford—it’s the primary flavor in the dressing.
- Resting time: The salad actually improves after sitting 10-15 minutes, as the vegetables release their juices and the flavors marry.
- Salt carefully: Both feta and olives are salty, so taste before adding too much additional salt.
- Serving temperature: Greeks typically serve this at room temperature, not ice cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 245
- Sugar: 6g
- Sodium: 685mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 28mg