Description
Experience the fresh, vibrant flavors of a traditional Greek Salad, also known as Horiatiki. This no-cook recipe combines crisp cucumber, juicy tomatoes, crunchy green bell pepper, Kalamata olives, and tangy red onion, all tossed with dried oregano, red wine vinegar, extra virgin olive oil, and topped with slabs of brined Greek feta cheese. Perfect as a light meal or a refreshing side, this salad celebrates simple, wholesome ingredients in just 15 minutes.
Ingredients
Vegetables
- 1 medium red onion, thinly sliced into half moons
- 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
- 1 English cucumber, partially peeled to create striped pattern and sliced into half moons
- 1 green bell pepper, cored and sliced into rings
Other
- 1 handful pitted Kalamata olives
- 1 1/2 teaspoons dried oregano, divided
- Kosher salt, to taste
- 1/4 cup extra virgin olive oil
- 1-2 tablespoons red wine vinegar, to taste
- 1 (7 ounce) block Greek feta cheese in brine, torn into slabs
Instructions
- Shock the onion: To mellow the onion’s sharp raw taste, place the sliced onion in a small bowl filled with ice water mixed with about 1 teaspoon of red wine vinegar. Let it soak for 10 minutes to soften the bite.
- Combine the veggies: In a large serving dish, add the tomato pieces, cucumber slices, green bell pepper rings, and Kalamata olives. Drain the onions from the vinegar water and add them to the vegetables.
- Season: Sprinkle 3/4 teaspoon of dried oregano and a pinch of kosher salt evenly over the vegetables. Drizzle with extra virgin olive oil and 1 to 2 tablespoons of red wine vinegar according to your taste. Gently toss all the ingredients to combine without breaking up the veggies.
- Finish and serve: Arrange the torn slabs of brined Greek feta cheese on top of the salad. Sprinkle the remaining 3/4 teaspoon of dried oregano over the cheese and salad. Serve immediately and enjoy the full Mediterranean flavor.
Notes
- Soaking the onion is optional but recommended for a milder flavor.
- Use ripe tomatoes for the best taste and juiciness.
- Adjust red wine vinegar quantity to suit your preferred acidity level.
- Serve immediately to preserve freshness and texture of the ingredients.
- This salad pairs well with grilled meats or as a light standalone dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
