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Close-up of traditional Greek salad (horiatiki) with a slab of feta drizzled with olive oil and oregano over tomatoes, cucumber, red onion, and Kalamata olives.

Traditional Greek Salad (Horiatiki)

A classic horiatiki—no lettuce—made with chunky tomatoes, cucumber, green pepper, red onion, Kalamata olives, and a block of feta. Toss lightly with extra-virgin olive oil, red wine vinegar, oregano, salt, and pepper. Ready in about 10 minutes, this bright, briny Traditional Greek Salad with Feta and Olives serves 4 and pairs with anything from souvlaki to pita night.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Greek
Calories: 340
Ingredients Method

Ingredients
  

  • 4 ripe tomatoes about 600 g, cut into chunky wedges
  • 1 large cucumber about 300 g, halved lengthwise, thick-sliced
  • 1 green bell pepper seeded, cut into chunks
  • ½ small red onion thinly sliced (rinse briefly under cold water)
  • ¾ cup 120 g Kalamata olives, pitted or whole
  • 200 g 7 oz block feta (prefer sheep’s-milk PDO), kept whole
  • 1 Tbsp capers optional
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar or 1 Tbsp fresh lemon juice
  • ½ tsp dried oregano plus a pinch to finish
  • ¼ tsp fine sea salt to taste
  • Freshly ground black pepper to taste
  • 2 Tbsp chopped parsley or mint optional

Method
 

  1. Prep veg. Do a rustic chop: tomatoes into wedges; cucumber and pepper into chunky pieces; onion into thin half-moons.
  2. Mellow the onion. Rinse slices in cold water 10–20 seconds; drain well.
  3. Assemble. In a wide bowl, layer tomatoes → cucumber → pepper → onion → olives → capers.
  4. Crown with feta. Place the block of feta on top. Sprinkle oregano and black pepper.
  5. Dress & season. Drizzle EVOO and red wine vinegar. Add salt to taste (go light; feta and olives are salty).
  6. Finish & serve. Toss very gently or serve as is. Add parsley or mint if you like. Eat right away.