Greek salad with tomatoes, cucumber and olives topped with a block of feta

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

Greek Salad

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

Convert to grams

  • 4Tomatoes, ripe
  • ½Cucumber
  • 1Green bell pepper
  • 1Onion, red
  • 80 gKalamata olives
  • 200 gFeta, in one piece
  • 4 tbspOlive oil
  • 1 tbspRed wine vinegar
  • 1 tspOregano, dried, dried
  • 1 pinchSalt
  • 1 pinchPepper

Contains: Milk, Sulphites

Method

  1. 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.

  2. 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

  3. Step 3: Whisk together the olive oil, vinegar, half the oregano and the pepper, pour over the salad and toss gently.

  4. 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
Calories621 kcal
Protein22 g
Carbohydrates15 g
Fat51 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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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 4 Tomatoes
  • ½ Cucumber
  • 1 Green bell pepper
  • 1 Onion
  • 80 g Kalamata olives
  • 200 g Feta
  • 4 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Oregano, dried

Check the pantry

  • 1 pinch Salt
  • 1 pinch Pepper

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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

All image credits