Traditional Greek Salad Recipe (Horiatiki Salata)

Hortiaki Greek Salad with fresh tomatoes, bell peppers, cucumbers, red onions, feta and oregano.

5 from 1 vote

Traditional Greek Salad Recipe (Horiatiki Salata)

If summer had an official salad, it would be this vibrant and refreshing Traditional Greek Salad Recipe (Horiatiki Salata). Fresh tomatoes, crisp cucumber, briny olives, and creamy feta come together in one glorious bowl. My go-to salad recipe for dinners in the garden.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Greek

Diet: Vegetarian

Servings: people

Author: Luay Ghafari

Cost: $10

Ingredients

Salad Dressing

3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
1 tsp Dried oregano
¼ tsp Kosher salt - remember the feta and olives are salty, so don't add too much salt right away
¼ tsp Black pepper

Salad Ingredients

3 Large tomatoes (cut into chunks) - about 3 cups
2 Persian cucumbers (cut into chunks)
½ Green bell pepper (cut into strips)
½ Red onion (cut into thin strips)
¼ cup Kalamata olives
½ cup Feta cheese (block)
Drizzle with olive oil and a sprinkle of dried oregano for garnish

Instructions

Prepare Dressing. Make the dressing by whisking together 3 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 1 tsp Dried oregano, ¼ tsp Kosher salt, and ¼ tsp Black pepper in a small bowl.
Assemble. In a serving bowl, add 3 Large tomatoes (cut into chunks), 2 Persian cucumbers (cut into chunks), ½ Green bell pepper (cut into strips), ½ Red onion (cut into thin strips), and ¼ cup Kalamata olives.
Toss. Pour the dressing over the vegetables and toss gently to combine. Taste the salad, it should be just salty enough. Adjust the seasoning to your liking.
Add Cheese and Serve. Place ½ cup Feta cheese (block) on top of the salad. Drizzle with olive oil and a sprinkle of dried oregano for garnish. Serve immediately or at room temperature.

Notes

Refer to the post above for step-by-step photos, menu planning ideas, expert tips and more.

Key Ingredient Notes:

Cucumbers: I recommend using crisp Persian-style cucumbers. Their seed cavities are small and the skin is tender. But English cucumbers work too, but I would recommend peeling and cutting out the seed cavity so the salad doesn’t end up being too wet.
Green Peppers: I don’t always make this salad with sweet pepper, but if you have it, add it. Red bell pepper could be substituted in.
Red Onion: Soak slices in cold water for a milder flavor. The key is to slice them thinly. If you are sensitive to the flavor of onion, you could use a milder sweet onion or even green onion, but it won’t be traditional.
Kalamata Olives: Briny and rich; substitute with other Greek olives if desired. I personally prefer to include olives with the pit, as I find them juicier and tastier than pitted olives. But if you are serving this for a crowd, or maybe to younger children, pitted olives are a safer bet.
Greek Feta: Look for block feta in brine for the best flavor and texture. A traditional Greek salad is served with a block of Greek feta cheese, which you would then break apart at the table.
Dried Oregano: I like to include it in the dressing and then sprinkle some more over the cheese in the end.

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