Mediterranean Side
Greek Salad
Ratings & commentsJuicy tomatoes, cucumber, red onion, olives and creamy feta with olive oil and oregano. A fresh, no-cook Greek summer salad.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Mild
About this Greek Salad
A true Greek salad (horiatiki) has no lettuce: just ripe tomatoes, cucumber, red onion, olives and a slab of feta, dressed with good olive oil and dried oregano. It is the ingredients that matter, so use the ripest tomatoes you can find. It is on the table in ten minutes.
Ingredients
- 400 gTomatoes, ripe, cut into wedges
- 300 gCucumber, peeled in strips, cut into chunks
- 100 gRed Onion, thinly sliced
- 100 gOlives, Kalamata, left whole
- 200 gFeta Cheese, in one block or large slices
- 50 mlOlive Oil, extra virgin
- 3 gOregano, dried
Plus water and a little salt to taste.
How to prepare Greek Salad
Put the tomato wedges, cucumber chunks and sliced onion in a wide bowl.
Add the olives and toss gently.
Lay the feta on top of the vegetables as one block or in thick slices. Do not stir it in.
Drizzle the olive oil generously over the vegetables and feta.
Sprinkle with the oregano and a little black pepper if you like. Salt is rarely needed because of the feta and olives.
Serve right away, with warm bread to mop up the juices.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Salad tomatoes should be at room temperature, not straight from the fridge, or they taste of nothing.
- Soak the sliced onion in cold water for 10 minutes to take the sharpness off.
- Make it at the last minute; it goes watery if it stands.
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