Horiatiki (Greek Salad)

Authentic Greek salad (horiatiki) topped with a slab of feta cheese.

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This authentic Greek Salad, or Horiatiki, is vibrant and fresh, a perfect use of summer’s fresh tomatoes. This simple salad is easy to make and tastes just like summer in Greece.

Prep Time15

Total Time15

Course: Salad

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 191kcal

Author: Victoria

Ingredients

4 medium ripe tomatoes cored and cut into wedges or bite-size pieces
1 medium hothouse/English cucumber sliced into half moons (peeling is optional)
1 green bell pepper stemmed, cored and sliced
1 small red onion peeled and sliced
1 cup kalamata olives
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
4 ounces (115 grams) feta cheese cut into slabs or crumbled (or more if desired)

Instructions

Combine the tomatoes, cucumber, pepper, red onion and olives in a serving bowl. Drizzle with the olive oil and vinegar and season with dried oregano, salt and pepper. Gently toss to combine. Taste and adjust seasoning as needed.
Top with the feta cheese. If desired, finish with a pinch more of dried oregano and another drizzle of olive oil over the feta. Serve immediately. If it sits too long, it will get soggy.

Notes

To cut my tomatoes into bite-size pieces, I divide each into 8 thick wedges (4 wedges from each half) and then cut each wedge in half crosswise.
You can cut all of the vegetables about 1 to 2 hours in advance (don’t refrigerate the tomatoes!) and then dress the salad right before serving.
I like topping my horiatiki with a slab of feta cheese instead of crumbles. Not only does it look prettier this way, but you can break off chunks of feta for whoever wants it, and avoid serving feta to anyone who doesn’t (my mom, for example).

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