Description
A refreshing and traditional Greek Salad, also known as Horiatiki, featuring ripe tomatoes, crisp cucumbers, green bell pepper, Kalamata olives, and tangy feta cheese, dressed with extra virgin olive oil, red wine vinegar, oregano, and kosher salt for a classic Mediterranean taste.
Ingredients
Scale
Vegetables
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
- 1 green bell pepper, cored and sliced into rings
- 1 handful pitted Kalamata olives
Seasoning and Dressing
- 1 1/2 teaspoons dried oregano
- Kosher salt, to taste
- 1/4 cup extra virgin olive oil
- 1–2 tablespoons red wine vinegar
Cheese
- 1 (7 ounce) block Greek feta cheese in brine, torn into slabs
Instructions
- Shock the onion: If you prefer to mellow the raw taste of the onion, fill a small bowl with ice water, add about 1 teaspoon of red wine vinegar to it, then soak the sliced onion in the water for 10 minutes. Drain before adding to the salad.
- Combine the veggies: In a large serving dish, place the tomatoes, cucumber, green bell pepper, and Kalamata olives. Add the drained onion slices to the dish.
- Season the salad: Sprinkle the vegetables with 3/4 teaspoon of dried oregano and a pinch of kosher salt. Pour the extra virgin olive oil and 1-2 tablespoons of red wine vinegar over the salad, adjusting vinegar to your taste. Gently toss everything together to combine.
- Finish and serve: Top the salad with slabs of Greek feta cheese. Sprinkle the remaining 3/4 teaspoon of oregano over the cheese and salad. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- For a milder onion flavor, soaking the sliced onions in ice water with a bit of vinegar is recommended but optional.
- Use quality extra virgin olive oil and authentic Greek oregano for the best Mediterranean flavor.
- Leftovers can be covered and refrigerated for up to 2 days; however, the salad is best enjoyed fresh.
- For a punchier taste, try the salad with a lemon and garlic dressing like Ladolemono.
- Partially peeling the cucumber in stripes adds a decorative touch and helps balance the texture.
