Greek Salad (Horiatiki)

Ingredients

Salad

• 2 large ripe tomatoes (or 1 cup cherry tomatoes, halved)
• 1 cucumber
• 1/2 red onion
• 1/2 green bell pepper
• 1/2 cup Kalamata olives
• 100 g feta cheese (one thick block, not crumbled)
• A few leaves of romaine or iceberg lettuce (optional — not traditional but adds crunch)

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp salt (go easy — feta and olives are salty)
• 1/4 tsp black pepper

Optional additions:

• 1 small mild chili, sliced (for heat)
• 1/2 cup chickpeas (canned, drained — or dried: soak overnight then simmer 60–90 min until tender)
• Capers (a small handful)
• Fresh oregano instead of dried
• Served with crusty bread to mop up the juices

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Instructions

1. Prep the vegetables

1. Cut the tomatoes into thick wedges (or halve the cherry tomatoes).
2. Peel the cucumber (or leave partially peeled for looks), cut in half lengthwise, then slice into thick half-moons.
3. Slice the red onion into thin rings.
4. Cut the bell pepper into rings or strips.

2. Assemble

1. Place all the vegetables in a large shallow bowl or plate.
2. Scatter the olives on top.
3. Place the whole block of feta right in the center — this is the traditional way, not crumbled.
4. Sprinkle with dried oregano.

3. Dress

1. Drizzle the olive oil generously over everything.
2. Drizzle the red wine vinegar.
3. Sprinkle with salt and pepper.
4. That’s it. No tossing — serve as is, everyone helps themselves.

4. Serve

1. Serve immediately at room temperature with crusty bread on the side.
2. The juices from the tomato, cucumber, and olive oil pool at the bottom — that’s the best part. Dip your bread in it.

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Tips

• Real Greek salad has no lettuce. If you see lettuce, it’s a westernized version. Horiatiki means “village-style.”
• Use the best olive oil you have — it’s one of the main flavors, not just a background fat.
• Feta quality matters. Look for block feta packed in brine, not the pre-crumbled dry kind. Bulgarian or Greek feta are the best.
• Don’t cut the vegetables too small. Chunky and rustic is the way — big pieces of tomato, thick cucumber slices.
• The salad gets better after sitting for 10–15 minutes as the juices release and mix with the oil.
• In Greece, this is often a full meal on its own with bread, not a side dish.

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Result

Big, juicy chunks of ripe tomato, cool cucumber, sharp red onion, briny olives, and creamy feta swimming in olive oil and oregano. The most satisfying no-cook meal you can make in 10 minutes.