Go Back
Abdul Rehman

Greek Salad Recipe: Crisp, Fresh, and Ready in 15 Minutes

A classic Greek horiatiki salad with chunky cucumbers, ripe tomatoes, red onion, green bell pepper, kalamata olives, and a whole block of feta cheese placed on top. Dressed with olive oil, red wine vinegar, and dried oregano. No cooking required, and on the table in 15 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Method

Ingredients
  

For the Salad
  • 2 medium cucumbers about 400g, cut into thick chunks or half-moons
  • 4 medium ripe tomatoes about 500g, cut into wedges
  • 1 medium red onion thinly sliced
  • 1 green bell pepper sliced into rings, seeds removed
  • 150 g kalamata olives whole or pitted
  • 200 g block feta cheese
For the Dressing
  • 4 tablespoons extra virgin olive oil
  • 1.5 tablespoons red wine vinegar
  • 1 teaspoon dried oregano plus a pinch more for finishing
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Cut cucumbers into thick chunks or half-moons about 2cm wide.
  2. Cut tomatoes into four to six wedges each. Slice red onion as thinly as possible. Soak onion slices in cold water for 10 minutes if you prefer a milder flavor, then drain.
  3. Cut bell pepper into rings about 5mm thick. Remove seeds and white membrane.
  4. Add cucumber, tomatoes, red onion, and bell pepper to a large serving bowl. Toss lightly to combine.
  5. Scatter kalamata olives over the vegetables.
  6. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined. Taste and adjust salt if needed.
  7. Pour dressing over the salad. Toss gently to coat all the vegetables.
  8. Place the feta block on top of the salad. Drizzle a small amount of extra olive oil over the feta and add a pinch of dried oregano on top. Serve immediately.