This Greek Salad—known in Greece as Horiatiki—is a celebration of simplicity and freshness. It’s a no-lettuce, no-fuss dish that lets the ingredients shine: juicy tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese, all brought together with a drizzle of extra virgin olive oil and a splash of red wine vinegar. The beauty of this salad lies in its balance—sweet, salty, tangy, and herbaceous in every bite.
Unlike many Westernized versions, the traditional Greek salad doesn’t rely on a heavy dressing or chopped greens. Instead, it’s a rustic, chunky medley that’s often served as a starter or side dish, especially during the warm months. It’s perfect for your style—visually stunning, flavor-forward, and deeply rooted in comfort and tradition.
Ingredients:
Vegetables:
- 4 medium ripe tomatoes, cut into wedges or large chunks
- 1 English cucumber, sliced into half-moons (peeled if desired)
- 1 green bell pepper, sliced into thin rings
- 1 small red onion, thinly sliced
- 1 handful Kalamata olives, whole or pitted
Cheese & Herbs:
- 1 block (7 oz) Greek feta cheese, cut into thick slabs or large cubes
- 1½ teaspoons dried oregano, divided
- Fresh parsley or mint leaves (optional, for garnish)
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prep the Onion (Optional but Recommended)
To mellow the sharpness of the red onion, soak the slices in a bowl of ice water with a splash of red wine vinegar for 10 minutes. Drain and pat dry before adding to the salad. - Assemble the Vegetables
In a large shallow bowl or platter, layer the tomatoes, cucumber, bell pepper, and red onion. Scatter the Kalamata olives over the top. - Season the Base
Sprinkle the vegetables with a pinch of salt, half of the oregano, and a few cracks of black pepper. This helps draw out the juices and enhances the natural flavors. - Add the Feta
Place the feta cheese slabs or cubes on top of the salad. Traditionally, the feta is served in large pieces rather than crumbled—it’s both visually striking and texturally satisfying. - Dress It Up
Drizzle the olive oil generously over the entire salad, followed by the red wine vinegar. Sprinkle the remaining oregano over the feta and vegetables. - Garnish & Serve
If desired, add a few fresh parsley or mint leaves for a pop of color and freshness. Serve immediately with crusty bread to soak up the juices.
🌟 Tips & Variations:
- Make it a meal: Add grilled chicken, chickpeas, or quinoa for a protein boost.
- Switch the vinegar: Lemon juice or white wine vinegar can be used for a different citrusy note.
- Add capers: For an extra briny punch, toss in a teaspoon of capers.
- Presentation tip: Serve in a wide, shallow bowl or on a platter to showcase the colors and textures.
This salad is a masterclass in Mediterranean minimalism—each ingredient earns its place, and together they create something far greater than the sum of their parts. Want to pair it with a baked moussaka or a chilled tropical drink like your Fruity Tapioca Jelly? I’ve got pairing ideas ready to go!