Greek Salad
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Greek Salad
This authentic Greek salad skips the lettuce and lets ripe tomatoes, cucumber, and a slab of feta do the work. A simple dressing of olive oil, red wine vinegar, and oregano ties it together in about 15 minutes with no cooking. Serve it with crusty bread to mop up the juices at the bottom of the bowl.
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 English cucumber, sliced into half moons
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced into rings
- 1/2 cup Kalamata olives
- 6 ounces feta cheese, left in a block or thick slabs
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Directions
- Add the tomatoes, cucumber, red onion, and bell pepper to a large bowl.
- Scatter the olives over the vegetables.
- In a small bowl, whisk the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to coat.
- Lay the feta on top in a block or thick slabs.
- Drizzle a little more olive oil over the feta and dust with oregano.
- Serve right away with crusty bread.
Tips and variations
- Use the ripest tomatoes you can find. They are the heart of the dish and supply most of the flavor.
- Leave the feta in a slab rather than crumbling it, the traditional way to serve this salad.
- Salt the tomatoes a few minutes ahead to draw out their juices and deepen the flavor.
- Let the salad sit 10 minutes before serving so the dressing soaks into the vegetables.
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Common questions
- Why no lettuce in Greek salad
- Traditional Greek salad, or horiatiki, never includes lettuce. It is built on tomatoes, cucumber, onion, pepper, olives, and feta.
- Should I crumble the feta
- No. Authentic Greek salad serves the feta as a whole slab or thick slices on top, finished with olive oil and oregano.
- How long does it keep
- Best the day it is made. The vegetables soften and release water over time, so eat leftovers within a day.
- Can I make it ahead for a party
- Chop the vegetables and mix the dressing separately, then combine just before serving so everything stays crisp.
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