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Greek Salad
Horiatiki - the real deal, no lettuce required.
tested 2026-07 Verified as written - the block-not-crumbled feta and no-lettuce calls are correct horiatiki.
Ingredients
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- 4 ripe tomatoes, cut in wedges
- 1 English cucumber, halved and sliced thick
- 1 small red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup Kalamata olives
- 200g (7oz) feta cheese, in one block
- 1/4 cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper
Instructions
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- Cut tomatoes into wedges, cucumbers into half-moons, peppers into rings, and onion into thin slices.
- Arrange vegetables on a platter or in a wide shallow bowl. Scatter olives over top.
- Place the block of feta directly on top. Don't crumble it - that's not traditional.
- Drizzle generously with olive oil and a splash of red wine vinegar.
- Sprinkle oregano, salt, and pepper over everything.
- Serve immediately with crusty bread to soak up the juices.
Notes
- Traditional Greek salad has no lettuce. Just chunky vegetables.
- Use the best olive oil you have - it's doing a lot of work here.
- The feta should be a whole slab, not crumbled. Each person breaks off what they want.
When it goes wrong
- Watery mess → mealy out-of-season tomatoes; this is a summer salad, don't fight it in January.
- Harsh raw onion → slice thinner, or soak slices in cold water 10 minutes.
- Bland → cheap oil or timid seasoning; the olive oil is an ingredient here, not a garnish.
Traditional Greek