Authentic Greek Salad (Horiatiki) with a Simple Flavor Trick
This authentic Greek salad (Horiatiki) is fresh, crisp, and full of bold Mediterranean flavor.
A simple preparation trick keeps the salad from becoming watery and enhances the natural taste of the vegetables. Perfect for busy days, family meals, or making ahead for guests
Time
- Prep time: 15 minutes
- Total time: 15 minutes
Servings
- 4 servings
Tools You’ll Need
- Large salad bowl
- Small bowl or jar for dressing
- Sharp knife
- Cutting board
Make it a complete meal by serving it with: Creamy Garlic Parmesan Chicken Thighs
Ingredients
Salad
- 3–4 medium ripe tomatoes, cut into large chunks
- 2 English cucumbers or 3 Persian cucumbers, sliced
- ½ red onion, thinly sliced
- 1 small green bell pepper, sliced
- ½ cup Kalamata olives
- 5–6 oz (150–170 g) feta cheese, whole block
Dressing
- 3 tbsp extra virgin olive oil
- 1–1½ tbsp red wine vinegar (or fresh lemon juice)
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- ½ tsp dried oregano, rubbed between fingers
- ½ tsp honey or a pinch of sugar (optional but recommended)
- 1 tsp olive brine (optional, secret ingredient)
The Flavor Secret
Lightly salt the cucumbers and let them sit for 5–10 minutes, then drain the released liquid.
This simple step prevents excess moisture and makes the salad more flavorful and crisp
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Instructions
Prepare the cucumbers
Slice the cucumbers, sprinkle lightly with salt, and let them rest for 5–10 minutes. Drain off excess liquid and pat dry if needed.
Prepare the vegetables
Cut tomatoes into large chunks. Slice the red onion thinly and the bell pepper into strips.
Make the dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, salt, pepper, oregano, honey (if using), and olive brine. Set aside.
Assemble the salad
In a large bowl, combine tomatoes, cucumbers, onion, bell pepper, and olives. Pour the dressing over the vegetables and gently toss.
Add the feta
Place the whole block of feta cheese on top of the salad. Drizzle with a little olive oil and sprinkle with extra oregano or black pepper.
Serve immediately
Do not overmix. Serve fresh for the best texture and flavor.
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Tips for the Best Greek Salad
- Use ripe, flavorful tomatoes — they make a huge difference.
- Always keep the feta whole, not crumbled.
- Rub dried oregano between your fingers to release its aroma.
- Use high-quality olive oil — this salad depends on it
Variations
- Add grilled chicken or shrimp to make it a complete meal
- Substitute lemon juice for vinegar for a brighter flavor
- Add capers for extra Mediterranean depth
Storage
This salad is best enjoyed fresh. If needed, store without dressing and feta for up to 24 hours in the refrigerator.
What to Serve With
- Grilled meats or fish
- Roasted potatoes
- Fresh bread or pita
Ingredients
Method
- Slice the cucumbers, sprinkle lightly with salt, and let them rest for 5–10 minutes. Drain off excess liquid and pat dry if needed.
- Cut tomatoes into large chunks. Slice the red onion thinly and the green pepper into strips.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, salt, pepper, oregano, honey (if using), and olive brine. Set aside.
- In a large bowl, combine tomatoes, cucumbers, onion, bell pepper, and olives. Pour the dressing over the vegetables and gently toss.
- Place the whole block of feta cheese on top of the salad. Drizzle with a little olive oil and sprinkle with extra oregano.
- Do not overmix. Serve fresh for the best texture and flavor.
