Greek Salad (Horiatiki)

A blue plate with Greek salad featuring sliced tomatoes, cucumbers, red onions, peppers, black olives, and a large wedge of feta cheese sprinkled with herbs. A wooden spoon with dried oregano is nearby.

A traditional Greek salad made with tomatoes, cucumber, capsicum, olives and feta, dressed simply with olive oil, red wine vinegar and oregano. Fresh, colourful and ready in minutes.

Course Salad

Cuisine Greek

Prep Time 15

Cook Time 5

Servings people

Calories 232kcal

Author Peter G

Ingredients

4 ripe tomatoes cut into wedges
½ green pepper sliced thinly
¼ cucumber sliced
½ red onion sliced
6 Kalamata olives
100 g feta cheese (cut into a thin triangle wedge)

FOR THE DRESSING:

60 ml olive oil extra virgin
30 ml red wine vinegar
1 teaspoon oregano Greek
1 pinch sea salt

Metric - US Customary

Instructions

Arrange the tomatoes, cucumber, capsicum and red onion on a serving platter or large bowl.
Scatter over the Kalamata olives and top with the feta cheese.
Sprinkle with the oregano. Whisk together the olive oil, red wine vinegar and sea salt, then drizzle over the salad. Serve immediately.

Notes

Use ripe, in-season tomatoes whenever possible. Their flavour makes a noticeable difference in a simple salad like this.
I prefer Lebanese cucumbers (known as Persian cucumbers in the United States) for their crisp texture and mild flavour.
Use Greek feta packed in brine if possible. For a more traditional presentation, leave the feta in larger pieces rather than crumbling it.
Traditional horiatiki is usually made with green capsicum, though bullhorn peppers work beautifully as well.
The salad is best served immediately after dressing, though you can always add a little extra olive oil or vinegar at the table.

Nutrition