15-Minute Traditional Greek Horiatiki Salad
Authentic Greek village salad featuring ripe tomatoes, crisp cucumber, bell peppers, red onion, Kalamata olives, and creamy feta cheese. This rustic horiatiki celebrates peak summer produce with a simple olive oil and red wine vinegar dressing plus aromatic oregano. Perfect for hot weather dining, Mediterranean meals, or whenever you crave fresh, wholesome flavors. The traditional preparation keeps vegetables chunky and showcases quality ingredients without lettuce or other greens.
Ingredients
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 whole English cucumber, partially peeled to make a striped pattern and sliced into half moons
- 1 whole green bell pepper, cored and sliced into rings
- 1 handful pitted Kalamata olives
- 1 ½ teaspoons dried oregano
- kosher salt
- ¼ cup extra virgin olive oil
- 1 tablespoons red wine vinegar
- 7 ounce block Greek feta cheese in brine, torn into slabs
Instructions
- 1
Slice red onion into half moons and optionally shock in ice water with red wine vinegar for 10 minutes to mellow flavor
- 2
Slice tomatoes into bite-sized wedges, partially peel cucumber in stripes and slice into half moons, core bell pepper and slice into rings
- 3
Combine tomatoes, cucumber, bell pepper, and olives in large serving dish, add drained onions
- 4
Sprinkle vegetables with oregano and kosher salt, add olive oil and red wine vinegar, gently toss
- 5
Top salad with torn feta slabs and remaining oregano before serving
Tips
Shock sliced onions in ice water with vinegar to reduce sharpness and make them more palatable raw
Use the ripest tomatoes possible as they are the star ingredient and provide most of the salad's moisture
Tear feta by hand rather than cutting to create rustic irregular pieces that better absorb the dressing
Good to Know
refrigerate up to 2 days, drain excess liquid before serving
can prep vegetables 4 hours ahead, dress just before serving
serve immediately at room temperature or slightly chilled
Common Mistakes
add salt early to avoid watery salad from tomato juice
use quality olive oil as it dominates the flavor profile
drain excess liquid if salad sits to prevent soggy vegetables
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Prepare vegetables up to 4 hours ahead but dress just before serving to prevent wilting and excess liquid from tomatoes.
What if I cannot find Kalamata olives?
Substitute with any Greek black olives or mixed Mediterranean olives, though flavor will be different from traditional horiatiki.
How long does Greek salad keep in the refrigerator?
Store dressed salad up to 2 days refrigerated, though texture is best when fresh. Drain accumulated liquid before serving leftovers.