Traditional Greek Salad Horiatiki (Print Format)
A rustic Greek mix of tomatoes, cucumbers, olives, and feta, dressed with olive oil and oregano for fresh Mediterranean taste.
# Ingredients:
→ Vegetables
01 -
3 medium ripe tomatoes, cut into wedges
02 -
1 large cucumber, sliced into thick half-moons
03 -
1 small red onion, thinly sliced
04 -
1 small bell pepper, thinly sliced (optional)
→ Cheese and Olives
05 -
100 g (3.5 oz) block feta cheese, sliced (not crumbled)
06 -
10–12 Kalamata olives, whole or pitted
→ Seasonings and Dressings
07 -
2 tablespoons extra virgin olive oil
08 -
1 teaspoon dried oregano
09 -
Salt, to taste
10 -
Splash of red wine vinegar (optional)
# Steps:
01 -
Cut the tomatoes into wedges, slice the cucumber into thick half-moons, and thinly slice the red onion. Soak the red onion in cold water for 5 minutes to reduce sharpness. Thinly slice the bell pepper if using.
02 -
Arrange the tomatoes, cucumber, red onion, and bell pepper in a serving bowl or platter.
03 -
Scatter the Kalamata olives evenly over the arranged vegetables.
04 -
Place thick slices of block feta cheese on top of the salad without crumbling.
05 -
Sprinkle dried oregano and a pinch of salt over the salad. Drizzle generously with extra virgin olive oil. Add a splash of red wine vinegar if desired.
06 -
Allow the salad to rest for 5–10 minutes at room temperature to let flavors meld before serving.
# Tips:
01 -
Use ripe, in-season tomatoes for optimal flavor. Authentic horiatiki salad excludes lettuce for a rustic texture. Greek feta in brine offers the most authentic taste—avoid pre-crumbled varieties. Do not over-mix to maintain a chunky, rustic presentation.