Classic Greek Salad (Horiatiki)
Chunky tomatoes, cucumber, olives and a whole slab of feta: a taste of the Mediterranean in 15 minutes.
In Greece this salad is called horiatiki, meaning “village salad”. There is no lettuce in it, just ripe vegetables, salty feta and fragrant olive oil.
Signs of a proper Greek salad
- The vegetables are cut into big chunks.
- The feta usually sits on top in one piece.
- The dressing is nothing more than olive oil, vinegar and oregano.
If you can’t find good feta, a firm brined white cheese such as brynza works well, though it is a little saltier.
Nutrition
Per serving (≈ 250 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Cut the vegetables chunky
Cut the tomatoes into large wedges and the cucumbers into thick half-moons. In a Greek salad everything is chunky, so each piece keeps its own flavour.
Pepper and onion
Deseed the pepper and slice into rings. Thinly slice the red onion. Arrange the vegetables on a wide platter and scatter over the olives.
Make the dressing
Whisk the olive oil, vinegar, a pinch of salt and pepper. Pour over the vegetables. Go easy on the salt, as feta and olives are already salty.
Top with feta
Place the feta on top as a whole slab or in large cubes. Sprinkle with oregano and drizzle with a little more olive oil.
Cook’s tips
- 1Don’t toss it in advance or the feta will crumble.
- 2Use your best olive oil; it is half the flavour.
- 3Soak brynza in water for 10 minutes to reduce the salt.
- 4Cut your tomatoes into wedges rather than cubes to increase the surface area for the dressing to cling to while preventing the salad from becoming watery.
Serving & storage: Serve this immediately at room temperature alongside crusty sourdough bread to mop up the remaining tomato juices and olive oil. It is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; discard any liquid that pools at the bottom before serving again.
What to serve it with
Greek salad is lovely with grilled fish, chicken, kebabs and warm bread. Mopping up the juices at the bottom of the bowl is very much part of the experience.
The takeaway
Simple ingredients, chunky cutting and good olive oil are the whole secret. Make it in summer, when tomatoes are at their sweetest.
