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This follows the traditional horiatiki style of placing a single thick slab of feta on top of the vegetables rather than crumbling it in, keeping the cheese's creamy texture distinct instead of blending into the salad. Skipping lettuce entirely, the way it's done in Greek villages, keeps every bite focused on ripe tomatoes, cucumber, and briny olives.
Per serving
240kcal
Calories
7g
Protein
Prep Time
15 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
12g
Carbs
20g
Fat
3g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Cut the tomatoes into large wedges and place them in a wide serving bowl.
Add the sliced cucumber, thinly sliced red onion, green bell pepper, and kalamata olives.
Drizzle generously with extra virgin olive oil.
Add a splash of red wine vinegar.
Season with dried oregano, salt, and pepper, and toss gently to combine.
Place a single thick slab of feta cheese on top of the salad, rather than crumbling it in.
Sprinkle a bit more oregano and a drizzle of olive oil over the feta.
Serve immediately with crusty bread.
Keep the Feta in a Slab: Placing a whole piece on top instead of crumbling it is the traditional Greek village style, letting you cut into its creamy texture as you eat. Use Ripe, Juicy Tomatoes: Since there's no lettuce base, the tomatoes carry much of the salad's flavor and texture, so choose the ripest ones available. Don't Skimp on the Olive Oil: A generous drizzle is essential to this salad's flavor, so use a good quality extra virgin olive oil rather than measuring sparingly.
Traditional horiatiki salad is built around ripe tomatoes, cucumber, onion, and olives rather than a lettuce base, which is what sets it apart from a typical mixed green salad.
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