Greek Salad

Name: Greek Salad
Yield: 4 servings
Cuisine: Greek
Ingredients: Ripe tomatoes, 3 large, cut into chunky wedges; Cucumber, 1 large, halved lengthways and sliced into thick half-moons; Kalamata olives, 100g, whole and unpitted; Red onion, 1 small, thinly sliced into half rings; Green bell pepper, 1, seeds removed and sliced into rings; Block feta cheese, 200g, kept whole as one thick slab; Extra virgin olive oil, 4 tablespoons; Dried oregano, 1 teaspoon; Flaky sea salt and black pepper, to taste

Χωριάτικη σαλάτα/hor-YAH-tee-kee sah-LAH-tah/

About this dish

Tomato, cucumber, olive, and red onion topped with a thick slab of feta.

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History & Origin

Known in Greece simply as "horiatiki" (village salad), the dish traditionally uses whatever vegetables are freshest, always finished with a block, not crumble, of feta.

Ingredients

🍅Ripe tomatoes, 3 large, cut into chunky wedges

🥒Cucumber, 1 large, halved lengthways and sliced into thick half-moons

🫒Kalamata olives, 100g, whole and unpitted

🧅Red onion, 1 small, thinly sliced into half rings

🫑Green bell pepper, 1, seeds removed and sliced into rings

🧀Block feta cheese, 200g, kept whole as one thick slab

🫙Extra virgin olive oil, 4 tablespoons

🌿Dried oregano, 1 teaspoon

🧂Flaky sea salt and black pepper, to taste

Method

Serves 4

Slice your tomatoes into generous chunky wedges and place them into a wide shallow serving bowl or plate — you want a rustic, generous look, not finely chopped pieces.

Add the sliced cucumber, red onion half rings, green pepper rings, and kalamata olives on top of the tomatoes. Don't toss everything together; just layer them naturally so each ingredient is visible.

Place the whole slab of feta directly on top of the salad. This is the traditional way — do not crumble it.

Drizzle the extra virgin olive oil generously all over the salad and the feta. Use good quality oil here as it makes a real difference to the flavour.

Sprinkle the dried oregano over the top, focusing especially on the feta, then add a pinch of flaky sea salt and a few cracks of black pepper. Go easy on the salt as feta is already salty.

Serve immediately at room temperature with crusty bread to mop up the juices. Do not refrigerate before serving as cold tomatoes lose their flavour.

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