Greek Salad (Horiatiki) – A Refreshing Taste of the Mediterranean

This Greek Salad, known as Horiatiki, is my go-to dish when I crave something fresh, colorful, and packed with bold Mediterranean flavor. Every bite brings together crisp vegetables, creamy feta, and briny olives — all brought to life with a generous drizzle of olive oil and a touch of oregano. It’s simple, honest food that never fails to satisfy.

Why You’ll Love This Recipe

I love this salad because it’s incredibly easy to prepare and delivers maximum flavor with minimal effort. It captures the essence of Greek coastal dining with ingredients that speak for themselves. Whether I’m serving it as a side dish for grilled meats or enjoying it on its own with a piece of crusty bread, this salad always hits the spot.

• Naturally gluten-free and vegetarian
• No cooking required — ready in 10 minutes
• Perfect for hot days and outdoor meals
• Authentic, rustic, and satisfying
• Bursting with textures: juicy, crunchy, creamy, briny

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes, cut into wedges
• Cucumber, sliced into thick moons
• Red onion, thinly sliced into rings
• Green bell pepper, sliced
• Kalamata olives (pitted or whole)
• Block of feta cheese (preferably Greek sheep’s milk feta)
• Extra virgin olive oil
• Red wine vinegar
• Dried oregano
• Sea salt and freshly ground black pepper

Directions

Step 1: Prepare the Vegetables

I start by cutting the tomatoes into wedges, slicing the cucumber into thick half-moons, and slicing the red onion and green pepper thinly. These get tossed into a large salad bowl along with the Kalamata olives.

Step 2: Season and Toss

Next, I season the vegetables with sea salt, freshly ground black pepper, and a sprinkle of dried oregano. Then I drizzle in some extra virgin olive oil and a splash of red wine vinegar, tossing everything gently to coat.

Step 3: Add the Feta

Once everything is combined, I lay a thick slab of feta cheese right on top. I finish it off with another drizzle of olive oil and a pinch more oregano on the feta.

Step 4: Serve and Enjoy

This salad is best served immediately, at room temperature, with warm crusty bread or as a refreshing side to grilled meats or fish.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

• Vegan Version: Omit the feta or replace it with a plant-based feta alternative.
• Add Protein: I sometimes add grilled chicken or chickpeas for a heartier meal.
• Make It Spicy: Add a few slices of fresh chili pepper or a pinch of red pepper flakes.
• Add Herbs: Fresh mint or parsley gives an extra layer of freshness.
• Use Heirloom Tomatoes: For even more flavor and beautiful color.

storage/reheating

This salad is best eaten fresh, but if I do have leftovers:

• Refrigerator: I store it in an airtight container for up to 1 day.
• Avoid Mixing Feta Early: If I know I’m saving some, I keep the feta block separate and add it just before serving to prevent sogginess.
• No Reheating: This salad is meant to be served cold or at room temperature.

FAQs

Can I make Greek salad ahead of time?

Yes, I prep the vegetables and store them separately. I wait to dress and assemble the salad until just before serving to keep everything crisp.

What kind of feta should I use?

I always go for Greek sheep’s milk feta. It’s creamier and tangier than cow’s milk versions, and it holds up well on top of the salad.

Do I have to use red wine vinegar?

Red wine vinegar gives a nice tang, but in a pinch, lemon juice is a great substitute and adds a bright twist.

Can I use cherry tomatoes instead of wedges?

Absolutely. I often halve cherry tomatoes when I want a bite-sized, easier-to-serve version of this salad.

Is this salad served cold?

It’s best at room temperature, where the olive oil and feta flavors are most pronounced. I don’t chill it before serving unless I’ve stored leftovers.

Conclusion

This Greek Salad (Horiatiki) is more than just a side dish — it’s a celebration of summer produce, simple flavors, and Mediterranean spirit. With juicy tomatoes, crunchy cucumbers, salty olives, and creamy feta, every forkful feels like a mini escape to a seaside taverna in Greece. I keep coming back to this recipe for its ease, versatility, and unbeatable taste. It’s one of those dishes that always finds a place on my table.

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