Salads don’t get much simpler than a Horiatiki. This traditional Greek salad couldn’t be easier to make and uses a handful of simple and fresh ingredients. Ripe vine tomatoes, refreshing cucumber, aromatic red onion, crunchy green pepper and briny Kalamata olives and capers, combine to create the base of this delicious dish. The vegetable medley is then topped with cubes of tangy and salty feta cheese and fragrant dried oregano. A drizzle of olive oil, red wine vinegar and lemon juice add richness, acidity and vibrancy to this colourful and satisfying salad.
My Horiatiki (Greek Salad) recipe was inspired by my travels throughout Greece. The salad’s simplicity, freshness and big and bold flavours won me over! So much so, that it’s become one of my favourite salad recipes to make at home! Let’s bring the taste of Greece to your kitchen with this beautiful and bountiful dish!
Enjoy this under 30 minute meal for brunch, lunch or dinner - anything goes! This salad is hearty enough to serve as a main but works equally well as a side dish. Pair it with my Crispy Roasted Chicken Thighs for a quick and easy weeknight meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes (including 15 minutes of inactive time)
Serves: 6 - 8
Ingredients:
5 ripe vine tomatoes, cored, halved and quartered
1 English cucumber, halved and cut into 1/4 inch slices
1/2 medium red onion, peeled and cut into 1/8 inch slices
1 green pepper, cored and seeded, halved and cut into 1/4 inch slices
1/2 cup Kalamata olives, drained
2 Tbsp capers, drained and rinsed
200g feta, cut into 1/2 inch cubes
1/4 cup extra virgin olive oil
1 1/2 Tbsp red wine vinegar
1 Tbsp lemon juice
3/4 tsp dried oregano
Salt and freshly ground pepper, to taste
Instructions:
To a large serving platter or salad bowl, add the sliced tomatoes, cucumber, red onion, green pepper, Kalamata olives and capers. Toss until well combined.
Arrange the feta evenly over top and drizzle with olive oil, red wine vinegar and lemon juice. Top with a sprinkling of dried oregano and season with salt and pepper to taste.
Set the Horiatiki aside at room temperature for 15 minutes to allow the flavours to meld. Serve and enjoy!
