Classic Greek Salad (Horiatiki)
An authentic, no-lettuce Greek salad with juicy tomatoes, crisp cucumber, briny olives, and a slab of creamy feta, dressed simply with olive oil, oregano, and red wine vinegar.
Ingredients
The Vegetable Foundation:
- 4-5 medium vine-ripened tomatoes about 1 ½ pounds / {680 grams}, cut into chunks
- 1 large English cucumber about 1 pound / {450 grams}, sliced into thick half-moons
- 1 medium red onion thinly sliced
- 1 large green bell pepper sliced into rings or strips
The Salty, Savory Bits:
- 8 ounces / {225 grams} block feta cheese
- ¾ cup / {110 grams} Kalamata olives
- 2-3 tablespoons capers rinsed (optional)
The Dressing:
- ⅓ cup / {80 ml} extra virgin olive oil
- 1-2 tablespoons red wine vinegar
- 1 ½ teaspoons dried oregano
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prep the Vegetables: Core and chop the tomatoes into rough 1-inch chunks. Slice the cucumber into ½-inch thick half-moons. Thinly slice the red onion (for a milder bite, soak slices in ice water for 10 minutes, then drain). Slice the bell pepper. Place all prepared vegetables on a large, shallow serving platter.
- Initial Dressing: Drizzle about two-thirds of the olive oil and 1 tablespoon of the red wine vinegar over the vegetables on the platter. Add a small pinch of salt and a few grinds of black pepper. Toss very gently to combine.
- Assemble: Nestle the Kalamata olives and capers (if using) among the vegetables. Place the whole block of feta cheese prominently in the center of the platter. Drizzle the remaining olive oil over the feta block.
- Season & Rest: Sprinkle the crushed dried oregano generously over the entire salad, focusing on the feta. Do not toss the salad again. Let it rest at room temperature for 10-15 minutes before serving to allow the flavors to meld and the tomato juices to release.
Notes
For the best results, use ripe, flavorful tomatoes and a block of feta cheese stored in brine. Avoid over-salting, as the feta and olives are already salty. The salad is best assembled just before serving but can be partially prepped ahead.