Greek Salad with Feta and Olives
A traditional Greek Horiatiki salad bursting with fresh vegetables, Kalamata olives, and tangy feta cheese, dressed simply with olive oil and red wine vinegar. Quick, healthy, and flavorful—perfect for a light meal or side.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large cutting board
- 1 Large serving bowl
- Measuring spoons (1 set)
- Salad tongs or servers (1 pair)
Ingredients
- 1 medium red onion thinly sliced into half-moon shapes
- 4 medium ripe tomatoes cut into bite-sized chunks or wedges
- 1 English cucumber partially peeled in stripes and sliced into half moons
- 1 green bell pepper cored and cut into thin rings
- 1 handful pitted Kalamata olives
- 1 ½ teaspoons dried oregano
- Kosher salt to taste
- ¼ cup extra virgin olive oil
- 1 to 2 tablespoons red wine vinegar adjusted to taste
- 7 oz block of Greek feta cheese drained and torn into thick slabs
Instructions
- Soften the Onion (Optional): If you prefer a milder onion flavor, soak the sliced red onion in a small bowl filled with ice water and a teaspoon of red wine vinegar. Let it rest for about 10 minutes to take the edge off the raw bite.
- Prepare the Vegetables: In a large serving dish, combine the chopped tomatoes, cucumber slices, green bell pepper rings, and Kalamata olives. Drain the onion from the soaking water and add it to the mix.
- Season the Salad: Sprinkle ¾ teaspoon of dried oregano and a pinch of kosher salt over the vegetables. Pour the extra virgin olive oil and red wine vinegar evenly on top. Toss everything gently to coat all the ingredients without bruising them.
- Add the Feta and Finish: Arrange thick slabs of feta cheese on the surface of the salad. Sprinkle the remaining ¾ teaspoon of oregano over the top for a burst of aromatic flavor. Serve immediately to enjoy the fresh, vibrant taste.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator. Best consumed within 2 days for optimal freshness and texture.
- Flavor Variation: For a zestier twist, try dressing the salad with a classic Greek ladolemono—a lemon and garlic vinaigrette.
- Ingredient Tips: Use high-quality extra virgin olive oil and authentic Greek feta in brine for the most genuine flavor experience.
- Serving Suggestion: This salad pairs beautifully with grilled meats, seafood, or as a refreshing side to Mediterranean dishes.
