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Authentic Greek Salad (Horiatiki Style)

Close-up of a fresh greek salad featuring large cubes of feta cheese topped with oregano, tomatoes, cucumbers, peppers, and Kalamata olives.

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Make a fresh, traditional Greek salad without lettuce. This recipe focuses on quality vegetables, feta, olives, and a simple, bright homemade dressing. It is ready in under 15 minutes.

Ingredients

Scale
  • 2 large ripe tomatoes, cut into wedges
  • 1 large cucumber, peeled, seeded, and cut into thick half-moons
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced
  • 1 cup Kalamata olives, pitted or unpitted
  • 8 ounces block of good quality feta cheese, cut into large cubes
  • 1 teaspoon dried oregano (for topping)
  • 1/4 cup extra virgin olive oil (for dressing)
  • 2 tablespoons red wine vinegar (for dressing)
  • 1 teaspoon Dijon mustard (for dressing)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the vegetables: Cut the tomatoes, cucumber, red onion, and green pepper as directed. Place all prepared vegetables and the olives into a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper. Whisk until the dressing emulsifies slightly.
  3. Dress the salad: Pour about three-quarters of the dressing over the vegetables. Gently toss the vegetables to coat them lightly.
  4. Add the feta: Arrange the feta cheese cubes over the top of the dressed vegetables. Do not toss the feta, as you want the large pieces to remain intact.
  5. Finish and serve: Drizzle the remaining dressing over the feta. Sprinkle the entire salad generously with dried oregano. Serve immediately.

Notes

  • For the most authentic flavor, use a block of feta stored in brine, rather than pre-crumbled feta.
  • If you prefer a tangier dressing, add 1/2 teaspoon of fresh lemon juice to the vinaigrette mixture.
  • This salad is best assembled right before serving to keep the vegetables crisp.

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