Greek Salad (Horiatiki)
The traditional Greek salad (horiatiki) — ripe tomato, cucumber, red onion, and olives topped with a slab of feta, drizzled with olive oil and plenty of oregano. No lettuce; simple ingredients, Mediterranean at its best.
Ingredients
- Tomatoes · large wedges3
- Cucumber · half-moons or chunks1
- Red onion · thinly sliced0.5
- Green pepper · in rings, optional1
- Kalamata olives · with pits1 handful
- Feta cheese · whole slab or large pieces150 g
- Dressing
- Extra-virgin olive oil4 tbsp
- Red wine vinegar · or lemon juice1 tbsp
- Dried oregano · generous1 tsp
- Salt & pepper · a pinch
Steps
- ⏲ 3 min
Cut the tomatoes into large wedges, the cucumber thick, the red onion thin, and the pepper into rings.
Put the tomato, cucumber, onion, pepper, and olives in a big bowl. No lettuce — that's the traditional way.
- ⏲ 1 min
Whisk the olive oil, red wine vinegar, salt, and pepper and pour over the vegetables.
Toss gently and transfer to a plate.
- ⏲ 1 min
Set the feta on top as a whole slab (or large pieces) — don't crumble it.
Sprinkle generously with dried oregano, drizzle with a little more olive oil, and serve right away with bread.
Tips & Variations
Variations
- Horiatiki (traditional): No lettuce — just vegetables and a slab of feta, the Greek standard.
- Quinoa Greek salad: Add quinoa to make it a meal.
- With chicken: Top with grilled chicken breast for protein.
- Watermelon feta: Add watermelon in summer for a refreshing twist.
Tips
- A traditional Greek salad has no lettuce — the vegetables and feta are the stars.
- Don't crumble the feta — lay it on as a whole slab and break it at the table.
- Ripe tomatoes and good olive oil are 80% of it — with few ingredients, quality matters.
- Be generous with oregano — it's the key to the Greek aroma.
- Dress it just before serving so the vegetables stay crisp.
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