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Ultimate Greek Feta Salad (Horiatiki)

The authentic Greek village salad featuring chunks of ripe tomatoes, cucumbers, olives, and a solid block of feta cheese, dressed simply with olive oil and oregano.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 medium vine-ripened tomatoes cut into wedges
  • 1 large English cucumber sliced
  • 0.5 medium red onion thinly sliced
  • 1 small green bell pepper sliced into rings
  • 0.5 cup Kalamata olives whole or pitted
Toppings & Dressing
  • 7 oz Feta cheese block (sheep's milk preferred)
  • 0.25 cup extra virgin olive oil
  • 1 tbsp red wine vinegar optional
  • 1 tbsp dried oregano
  • 1 pinch sea salt

Equipment

  • Cutting board
  • Chef's knife
  • Shallow serving bowl

Method
 

  1. Wash and chop tomatoes into wedges and cucumbers into rounds.
  2. Slice red onion and green pepper thinly.
  3. Combine tomatoes, cucumbers, onions, peppers, and olives in a shallow serving bowl. Toss gently.
  4. Place the block of feta cheese on top of the vegetables.
  5. Drizzle generously with olive oil and a splash of red wine vinegar.
  6. Sprinkle dried oregano heavily over the cheese and salad. Finish with a pinch of sea salt on the veggies.
  7. Serve immediately with crusty bread.

Notes

Soak red onions in ice water for 10 minutes to reduce pungency if desired. Do not crumble the feta; serve it in a block for authenticity.