Make this authentic Greek salad, Horiatiki, featuring fresh vegetables, salty feta, and Kalamata olives. The simple, bright lemon vinaigrette comes together in five minutes, making this a quick, healthy Mediterranean side dish.
Author:amyrosewood
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings 1x
Category:Salad
Method:No Cook
Cuisine:Greek
Diet:Vegetarian
Ingredients
Scale
2 large ripe tomatoes, cut into wedges
1 large English cucumber, cut into thick half-moons
1/2 red onion, thinly sliced
1 cup Kalamata olives, whole or pitted
8 ounces block feta cheese, cut into thick slices or cubes
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
Prepare the vegetables: Place the tomato wedges, cucumber pieces, sliced red onion, and Kalamata olives into a large, shallow serving bowl.
Arrange the feta: Place the thick slices or cubes of feta cheese directly on top of the vegetables. Do not mix it in yet.
Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.
Dress the salad: Drizzle the homemade Greek vinaigrette evenly over the vegetables and feta.
Serve immediately: Sprinkle a little extra dried oregano over the feta before serving. You can gently toss the salad just before eating, or serve it family-style so people can mix their own portions.
Notes
For the most authentic experience (Horiatiki), avoid adding lettuce. This recipe focuses on the traditional vegetable base.
Use high-quality feta cheese packed in brine for the best salty, creamy texture.
You can make the bright lemon dressing up to three days ahead and store it in the refrigerator. Let it warm slightly before using.