Traditional Greek Salad
Ingredients
- 4 medium ripe tomatoes cut into thick wedges
- 1 large English cucumber halved lengthwise and sliced into thick half-moons, skin on
- 1 medium green bell pepper cored and sliced into rings or strips
- 1/2 medium red onion thinly sliced into half-moons
- 1/2 cup Kalamata olives pitted or whole, your preference
- 6 oz Greek feta cheese PDO block packed in brine, kept whole or in one large piece
- 3 tablespoons extra virgin olive oil best quality you have
- 1 tablespoon red wine vinegar optional, some Greek recipes omit this
- 1 teaspoon dried Greek oregano plus more to finish
- 1/4 teaspoon sea salt or to taste — feta and olives add saltiness
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cut the tomatoes into thick wedges — about 6 wedges per tomato. Place them in a large shallow serving bowl or platter. Sprinkle lightly with a pinch of salt and let them sit for 5 minutes to release their juices and deepen their flavor.
- Slice the cucumber into thick half-moons (about 1/2-inch thick) with the skin on. Add to the bowl with the tomatoes.
- Core and slice the green bell pepper into rings or strips and add to the bowl. Thinly slice the red onion into half-moons and add to the bowl. Scatter the Kalamata olives over everything.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar (if using), dried oregano, salt, and black pepper.
- Drizzle the dressing evenly over the assembled vegetables and olives.
- Place the block of feta cheese on top of the salad — centered or to one side. Do not crumble it. Drizzle a little extra olive oil directly over the feta.
- Finish with an additional generous pinch of dried oregano sprinkled over the feta and the whole salad.
- Allow the salad to rest at room temperature for 5-10 minutes before serving so the flavors meld and the olive oil loosens slightly. Serve with crusty bread to soak up the juices at the bottom of the bowl.
Notes
No-lettuce is authentic: Traditional Horiatiki never contains lettuce — embrace the chunky, bold vegetable-forward approach for the real Greek experience. Feta tip: Always buy PDO Greek feta in brine for the best flavor and creamiest texture. Make-ahead: Chop vegetables up to 4 hours ahead and refrigerate separately. Assemble and dress within 30 minutes of serving for best texture. Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days, though the vegetables will soften slightly. Bring back to room temperature before eating. Olive oil quality matters enormously here — since it is the only dressing, use the best bottle you have.