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Greek Salad (Traditional Horiatiki Recipe)

This simple Greek salad recipe, or Horiatiki, keeps things traditional. No need to fuss with a dressing, just toss ripe tomatoes, cucumber, green bell pepper, onion, olives with good olive oil and red wine vinegar, top with tangy feta cheese, and you’re all set! Serve as a quick and easy first course or side salad.
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Course, Salad, Side Dish, side salad
Cuisine Greek, lunch, salad
Servings 6 People
Calories 102.9 kcal


  • 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
  • 1 ½ tsp dried oregano
  • ▢ Kosher salt
  • ¼ Cup extra virgin olive oil
  • 1-2 tbsp red wine vinegar
  • ▢ 1 7 ounce block Greek feta cheese in brine, torn into slabs


  • Shock the onion (optional). If you’d like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so.
  • Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables.
  • Season. Sprinkle the vegetables with ¾ teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss.
  • Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining ¾ teaspoon of oregano and enjoy!


  • Leftovers? Cover and refrigerate them for up to 2 days. 
  • For a punchier lemon and garlic flavor, try this salad with another classic Greek Salad dressing: Ladolemono.
this recipe is sponsored by Mediterranean Supermarket 
Keyword Greek cuisine, Greek salad