Name: Traditional Greek Salad (Horiatiki)
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 3 medium ripe tomatoes, cut into wedges; 1 large cucumber, sliced into thick half-moons; 1 small red onion, thinly sliced; 1 small bell pepper, thinly sliced (optional); 100 g feta cheese block; 10–12 Kalamata olives, whole or pitted; 2 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; Salt to taste

I love how this Traditional Greek Salad brings together crisp vegetables, briny olives, and rich feta in a way that feels fresh, simple, and deeply satisfying. I make it with just a handful of Mediterranean staples, and the result is a colorful salad that tastes bright, clean, and full of classic Greek flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium ripe tomatoes, cut into wedges

1 large cucumber, sliced into thick half-moons

1 small red onion, thinly sliced

1 small bell pepper, thinly sliced (optional)

100 g feta cheese block

10–12 Kalamata olives, whole or pitted

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt to taste

Directions

I start by cutting the tomatoes into wedges and slicing the cucumber into thick half-moons.

I then thinly slice the red onion and soak it in cold water for about 5 minutes to soften its sharp flavor. After that, I drain it well.

If I am using bell pepper, I slice it thinly and set it aside.

Next, I arrange the tomatoes, cucumber, onion, and bell pepper in a serving bowl or on a platter.

I scatter the Kalamata olives over the vegetables so they are evenly distributed.

Then I place one or two thick slices of feta cheese on top without crumbling them, because that traditional presentation gives the salad its classic Horiatiki style.

I sprinkle the dried oregano and a light pinch of salt over everything.

After that, I drizzle the salad generously with extra virgin olive oil. The directions mention adding a splash of something extra, but since it is not fully specified, I usually keep it simple and let the olive oil do the work.

Finally, I let the salad rest for 5 to 10 minutes at room temperature so the flavors can come together before serving.

Servings and timing

I get 4 servings from this recipe.

I need about 15 minutes of prep time, 0 minutes of cooking time, and 15 minutes total.

And I estimate the salad at about 220 kcal per serving.

Variations

I sometimes add a small splash of red wine vinegar for extra brightness when I want a slightly sharper finish. I also like to include more bell pepper for added sweetness and crunch. When I want a more herb-forward flavor, I add a little extra oregano. For a heartier salad, I serve it with crusty bread on the side so I can soak up the olive oil and juices from the vegetables.

Storage/Reheating

I think this salad is best enjoyed fresh, right after the short resting time. If I need to store leftovers, I keep them in an airtight container in the refrigerator for up to 1 day. The vegetables release more liquid as they sit, so the texture becomes softer over time. I do not reheat this salad because it is meant to be served cold or at room temperature. Before serving leftovers, I like to give everything a gentle toss and, if needed, add a small drizzle of olive oil to freshen it up.

FAQs

Can I crumble the feta instead of leaving it in slices?

I can, but I prefer leaving the feta in thick slices because that is closer to the traditional style of Horiatiki. It also gives the salad a more rustic and authentic presentation.

Do I have to use Kalamata olives?

I like Kalamata olives because they bring the classic briny flavor I expect in this salad, but I can use another good-quality olive if that is what I have on hand.

Why do I soak the red onion in cold water?

I soak the onion to soften its sharpness and make its flavor more balanced. I find that this small step helps the onion blend better with the fresh vegetables.

Can I make this salad ahead of time?

I can prepare the vegetables a little ahead, but I like to assemble and dress the salad closer to serving time for the freshest texture and flavor.

What can I serve with Greek salad?

I like serving it with grilled chicken, fish, roasted potatoes, or warm crusty bread. It also works beautifully as part of a larger Mediterranean-style meal.

Conclusion

I keep coming back to this Traditional Greek Salad because it proves that simple ingredients can create something truly delicious. With ripe tomatoes, crisp cucumber, olives, feta, and olive oil, I get a salad that feels refreshing, wholesome, and full of Mediterranean character. It is easy to make, beautiful to serve, and perfect for days when I want something light but deeply flavorful.

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