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Authentic Greek Salad Recipe with Fresh Herbs and Feta

Traditional Greek horiatiki salad with ripe tomatoes, crisp cucumbers, creamy feta cheese, and aromatic oregano that captures authentic Mediterranean flavors
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Prep Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes, cut into wedges
  • 1 large cucumber, sliced into thick rounds
  • 1 medium red onion, thinly sliced
  • 1 green bell pepper, cut into rings
  • 7 oz block of authentic Greek feta cheese
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Method
 

  1. Prepare the vegetables by washing and thoroughly drying tomatoes and cucumber. Cut tomatoes into generous wedges (about 8 pieces per tomato). Slice cucumber into thick rounds, leaving the skin on.
  2. Slice the aromatics by peeling red onion and slicing into paper-thin rings. If onion seems sharp, soak slices in cold water for 10 minutes. Remove seeds from bell pepper and cut into rings about 1/4-inch thick.
  3. Arrange the base in a large serving bowl or platter with tomato wedges, cucumber rounds, onion slices, and pepper rings. Don't toss together yet. Scatter Kalamata olives throughout.
  4. Add the feta by placing the feta cheese block directly on top of the vegetables as a centerpiece.
  5. Create the dressing by whisking together olive oil, red wine vinegar, and oregano in a small bowl. Crush oregano between fingers before adding to release essential oils. Season generously with salt and pepper.
  6. Finish and rest by drizzling dressing evenly over the entire salad. Sprinkle additional oregano on top for garnish. Let salad rest for 15-20 minutes before serving.

Notes

Let the salad rest for 15-20 minutes before serving to allow vegetables to absorb dressing and release natural juices. Make 30 minutes before serving for maximum flavor development. Never use iceberg lettuce - traditional Greek salad contains no lettuce. Use block feta cheese stored in brine rather than pre-crumbled. Don't overdress the salad. Refrigerate leftovers for up to 2 days, though vegetables will become softer. Store undressed components separately for best results. Does not freeze well.