“Greek Salad from Thessaloniki” by Armineaghayan, CC BY-SA 4.0, Source – cropped and recompressed

Greek Salad

Name: Greek Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 tomatoes, ripe; ½ cucumber; 1 green bell pepper; 1 onion, red; 80 g Kalamata olives; 200 g feta, in one piece; 4 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp oregano, dried, dried; 1 pinch salt; 1 pinch pepper

with feta and olives

15 min · Easy

Text written with AI assistance and reviewed by our editors

Horiatiki doesn't need any lettuce, just properly ripe tomatoes, good olive oil and a block of feta that doesn't crumble but sits proudly on top.

Ingredients for 2 servings

2 servings

Hide conversionAmounts also in grams, ounces and cups; the steps show oven temperatures for fan, conventional and gas too.

4Tomatoes, ripe (≈ 480 g · ≈ 1 lb 1 oz)
½Cucumber (≈ 200 g · ≈ 7 oz)
1Green bell pepper (≈ 160 g · ≈ 6 oz)
1Onion, red (≈ 80 g · ≈ 3 oz)
80 gKalamata olives (≈ 3 oz)
200 gFeta, in one piece (≈ 7 oz)
4 tbspOlive oil (≈ 40 g · ≈ 1½ oz)
1 tbspRed wine vinegar (≈ 10 g · ≈ ¼ oz)
1 tspOregano, dried, dried (≈ 1 g · ≈ ¼ oz)
1 pinchSalt (≈ 0.5 g · ≈ ¼ oz)
1 pinchPepper (≈ 0.3 g · ≈ ¼ oz)

Contains: Milk, Sulphites

Method

Step 1: Cut the tomatoes into rough chunks. Halve the cucumber lengthways and cut into thick slices, slice the pepper into rings and the onion into thin rings.
Step 2: Put the vegetables and olives in a bowl, season with salt and leave for 5 minutes so some juices form.
Timer: 5 min
Step 3: Whisk together the olive oil, vinegar, half the oregano and the pepper, pour over the salad and toss gently.
Step 4: Place the feta on top as a whole piece, sprinkle with the remaining oregano and drizzle with a splash of olive oil.

Tips

Best in high summer with really ripe tomatoes – in winter, you're better off making a different salad.
Fresh bread on the side is a must: for the juices left at the bottom of the bowl.

Swaps

Green olives work just as well as Kalamata olives.
A few capers or pickled peppers add an extra kick.

Storage

Best eaten fresh – once dressed, it turns soggy after a few hours.

Nutrition per serving

Nutrition per serving
Calories	621 kcal
Protein	22 g
Carbohydrates	15 g
Fat	51 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Salads & Bowls”

You'll also find this recipe in: Dinner in 20 Minutes

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Image credits

Image credits:

Cover image: “Greek Salad from Thessaloniki” by Armineaghayan, CC BY-SA 4.0, Source – cropped and recompressed
Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
Torn, caramelised Kaiserschmarrn dusted with icing sugar, served with apple sauce: “2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden” by Takeaway, CC BY-SA 4.0, Source – cropped and recompressed
Apple crumble with cinnamon and a golden oat topping in a baking dish: “British apple crumble 02” by Jonathan Harker, CC BY 4.0, Source – cropped and recompressed
Stack of fluffy blueberry pancakes drizzled with maple syrup: “Slicing Pancakes with Fork 374819” by Shared Food, CC0, Source – cropped and recompressed
Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed

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