Greek Salad also known as Horiatiki Salad is a fresh Mediterranean salad made with tomatoes, cucumbers, onions, green bell peppers, Kalamata olives and feta cheese. The vegetables are lightly tossed with extra virgin olive oil, red wine vinegar and oregano. This simple salad is crisp, tangy and best served fresh as a side dish or light meal.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3
  • Category: Salad
  • Cuisine: Mediterranean, World

Ingredients

  • ½ cup onions (– thinly sliced)
  • 1 cup tomatoes (– cubed)
  • ½ cup cucumber (– peeled and cubed)
  • ½ cup green bell pepper (– cubed)
  • 12 kalamata olives (– whole, pitted or halved)
  • 80 grams feta cheese (– cut in cubes or bite sized chunks)
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon red wine vinegar
  • 1 pinch salt (or add according to taste)

Method

  1. Prep the vegetables by rinsing the cucumber, tomatoes and green bell pepper well in water. Drain and set aside.
  2. Chop the tomatoes and green bell pepper into small cubes. Peel the cucumber and cut it into small cubes.
  3. Peel the onion and rinse it once or twice. Slice the onion thinly.
  4. In a mixing bowl add the chopped cucumber, tomatoes, green bell pepper and sliced onions.
  5. Add the Kalamata olives. The olives can be whole, halved or chopped if they are pitted.
  6. Sprinkle about ¼ teaspoon dried oregano over the vegetables. Add salt as needed.
  7. Gently mix to combine the salt and oregano with the chopped vegetables.
  8. Drizzle extra virgin olive oil and red wine vinegar on the vegetables.
  9. Mix and toss gently so the vegetables are coated with the dressing.
  10. Transfer the salad to a serving bowl. Add cubes or chunks of feta cheese on top.
  11. Sprinkle the remaining ¾ teaspoon oregano over the feta cheese and the salad.
  12. Serve the Greek salad immediately. You can also drizzle a little extra olive oil before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.