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Classic Greek Salad (Horiatiki) with Bright 5-Minute Lemon Vinaigrette

A vibrant bowl featuring chunks of feta cheese, tomatoes, cucumbers, and Kalamata olives, seasoned for a perfect greek salad.

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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.

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

  1. Prepare the vegetables: Place the tomato wedges, cucumber pieces, sliced red onion, and Kalamata olives into a large, shallow serving bowl.
  2. Arrange the feta: Place the thick slices or cubes of feta cheese directly on top of the vegetables. Do not mix it in yet.
  3. 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.
  4. Dress the salad: Drizzle the homemade Greek vinaigrette evenly over the vegetables and feta.
  5. 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.

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