Greek Salad (Horiatiki)

A classic village salad of juicy tomatoes, crisp cucumber, briny olives, and a thick slab of feta, dressed only with olive oil and oregano. No lettuce — just pure Mediterranean sunshine.

Greek Salad (Horiatiki)

By Chef B. Boukim

Prep: 15 min · Cook: 0 min · Total: 15 min · Serves 4

Ingredients

  • 4 Ripe tomatoes, wedged
  • 1 English cucumber, sliced
  • 1/2 Red onion, thinly sliced
  • 1 Green bell pepper, sliced
  • 1/2 cup Kalamata olives, pitted
  • 8 oz Block of feta cheese
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions

  1. Cut the tomatoes into wedges, slice the cucumber into half-moons, and thinly slice the red onion and bell pepper.
  2. Combine the tomatoes, cucumber, onion, bell pepper, and olives in a large bowl.
  3. Drizzle with olive oil and red wine vinegar, then sprinkle with salt, pepper, and half the oregano. Toss gently.
  4. Place the block of feta on top of the salad. Drizzle with a little more olive oil and sprinkle with the remaining oregano.
  5. Serve immediately, breaking the feta into chunks as you serve so each plate gets creamy cheese with the vegetables.