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.
Ingredients
- 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
Instructions
- 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!
Notes
- 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.