Name: Greek Salad
Prep time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large Vine-ripened tomatoes; 1 medium English cucumber; 0.5 medium Red onion; 1 medium Green bell pepper; 0.5 cup Kalamata olives; 7 oz Greek Feta cheese; 4 tbsp Extra virgin olive oil; 1 tbsp Red wine vinegar; 1 tsp Dried Greek oregano; 1 pinch Sea salt

Mediterranean

Greek Salad

This authentic Horiatiki captures the essence of the Mediterranean with sun-ripened tomatoes, crisp cucumbers, and briny Kalamata olives. Topped with a thick slab of creamy feta and fragrant dried oregano, it is a refreshing side or light main dish that celebrates simple, high-quality ingredients.

Prep

15m

Cook

—

Serves

Calories

280kcal

Qty	Ingredient
4 large 600 g	Vine-ripened tomatoes
1 medium 300 g	English cucumber
0.5 medium 50 g	Red onion
1 medium 120 g	Green bell pepper
0.5 cup 75 g	Kalamata olives
7 oz 200 g	Greek Feta cheese
4 tbsp 60 ml	Extra virgin olive oil
1 tbsp 15 ml	Red wine vinegar
1 tsp 2 g	Dried Greek oregano
1 pinch 1 g	Sea salt

2 Method

Step 1. Cut the tomatoes into irregular bite-sized wedges and place them in a large shallow bowl.

Step 2. Peel the cucumber partially to create a striped pattern, then slice into thick half-moons and add to the bowl.

Step 3. Thinly slice the red onion into half-rings and the green bell pepper into rings or strips, then add them to the mixture.

Step 4. Add the whole Kalamata olives to the bowl. Do not pit them if you want to stay strictly traditional, but ensure guests are aware.

Step 5. Season the vegetables with a pinch of sea salt (be careful as feta is salty) and drizzle with the red wine vinegar and extra virgin olive oil.

Step 6. Toss the salad gently to coat the vegetables in the oil and vinegar.

Step 7. Place a large block or several thick slabs of feta cheese right on top of the salad rather than crumbling it.

Step 8. Sprinkle the dried oregano over the cheese and vegetables, then give it one final small drizzle of olive oil before serving.

·
Never use lettuce; a traditional Horiatiki is always lettuce-free.
·
Use a high-quality Greek extra virgin olive oil for the best peppery finish.
·
Do not crumble the feta into tiny pieces; serving it as a large block on top is the authentic Greek way.
·
Make sure your tomatoes are room temperature to maximize their sweetness and aroma.

? FAQ

Can I add lettuce to a Greek salad?

In a traditional Horiatiki (Village Salad), lettuce is never used. The salad relies on the juices of the tomatoes and cucumbers mixed with olive oil for its base.

What is the best type of feta to use?

Look for a PDO Greek feta made from sheep's milk (or a sheep and goat milk blend) stored in brine for the most authentic flavor.

Should I pit the olives?

Traditionally, Kalamata olives are served whole with the pits inside, as they hold their shape and flavor better, but you can use pitted olives for convenience.

How long does Greek salad last in the fridge?

It is best served fresh. Once salted and dressed, the vegetables will release their water and become soggy after about 4-6 hours.