Greek Salad
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If you are looking for a true taste of the Mediterranean, this authentic Greek Salad (Horiatiki) is exactly what your table needs. Packed with juicy tomatoes, crisp striped cucumbers, crunchy green bell peppers, and briny Kalamata olives, it is a celebration of fresh, simple ingredients. But what truly elevates this recipe is the care put into the details. By shocking the red onions in ice water and vinegar, we strip away their harsh bite, leaving behind a perfectly mellow crunch. Crowned with substantial slabs of rich Greek feta and a generous drizzle of quality extra virgin olive oil, this salad skips the lettuce and goes straight for bold, traditional flavor. Watch our step-by-step video guide below to effortlessly master the ultimate Horiatiki.
- Red onion : 1 medium, thinly sliced into half moons
- Tomatoes : 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- English cucumber : 1, partially peeled to make a striped pattern and sliced into half moons
- Green bell pepper : 1, cored and sliced into rings
- Kalamata olives : 1 handful, pitted
- Dried oregano : 1 1/2 teaspoons, divided
- Extra virgin olive oil : 1/4 cup
- Red wine vinegar : 1–2 tablespoons (plus 1 teaspoon for onion soak)
- Kosher salt : To taste
- Greek feta cheese : 1 (7-ounce) block in brine, torn into slabs
🛒 Ingredients for the Greek Salad:
The Produce
The Dressing & Extras
The Cheese
🍳 Step-by-Step Cooking Instructions
- Shock the onion : Fill a small bowl with ice water and 1 teaspoon of red wine vinegar. Soak the sliced onion for 10 minutes to mellow its sharp, raw bite.
- Combine the veggies : Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Drain the onions and add them to the bowl.
- Season : Sprinkle the vegetables with 3/4 teaspoon of dried oregano and a pinch of kosher salt.
- Dress : Pour the 1/4 cup of extra virgin olive oil and 1–2 tablespoons of red wine vinegar directly over the vegetables. Toss everything very gently .
- Top with feta : Arrange the large slabs of feta cheese right on top of the salad. Finish with a final sprinkle of the remaining oregano and enjoy!
📝 Recipe Notes & Pro Tips
- The "Shocking" Secret : Soaking raw onions in ice water with vinegar draws out the harsh sulfur compounds, leaving them crisp and sweet rather than overpowering.
- Authentic Feta : Traditional Greek village salads never use crumbled feta. Large slabs or blocks resting on top protect the texture of the cheese and keep it from making the salad muddy.
- Oil is the Star : Because this recipe doesn't emulsify a heavy dressing, use the highest quality extra virgin olive oil you can find. It acts as a major flavor component.
- No Lettuce : True to its origins as a traditional Horiatiki , this salad relies purely on juicy summer vegetables and does not include leafy greens.
- Serve Immediately : This salad is best enjoyed fresh. If left to sit too long, the salt will draw the water out of the tomatoes and cucumbers, making the salad soggy.