Refreshing Mediterranean Greek Salad

Introduction

A traditional Greek Salad (Horiatiki) doesn't use lettuce—it relies entirely on the natural, vibrant crunch of fresh vegetables. Dressed simply with extra virgin olive oil, a splash of red wine vinegar, and oregano, it is the pinnacle of Mediterranean simplicity.

Why You'll Love It

• No cooking required
• Bursting with crisp, refreshing textures
• Takes just 10 minutes to throw together

Ingredients

• 3 large Tomatoes, cut into wedges
• 1 large English cucumber, sliced into thick half-moons
• 1/2 medium Red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 7 oz Feta cheese block
• 1/4 cup Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dried oregano
• To taste Kosher salt

Equipment

• Large serving bowl
• Cutting board

Instructions

1. Prepare the vegetables — In a large, shallow bowl, combine the tomatoes, cucumber, red onion, and kalamata olives.
2. Dress the salad — Drizzle the olive oil and red wine vinegar over the vegetables. Toss very gently to combine.
3. Add the cheese — Place the large block of feta cheese directly on top of the salad (or cut into large chunks).
4. Garnish and serve — Sprinkle dried oregano and a generous pinch of flaky salt over the feta and salad. Serve immediately.

Tips

• Use the highest quality extra-virgin olive oil you can find.
• Wait to salt the salad until right before eating so the cucumbers and tomatoes don't get soggy.

Variations

• Vegan Greek Salad: Omit the feta or swap for a plant-based feta alternative.

Storage

Fridge: Store without dressing for up to 2 days.

Freezer: Do not freeze.

Reheat: N/A

Nutrition (per serving)

• Calories: 310 kcal
• Fat: 26 g
• Carbs: 12 g
• Protein: 8 g
• Fiber: 3 g
• Sugar: 7 g
• Sodium: 680 mg

FAQ