Mediterranean Greek Salad
by Ana
Prep Time15 minsCook Time0 minsServings4 servings
A sun-soaked Mediterranean salad with juicy tomatoes, crunchy cucumber, briny kalamata olives, and a thick slab of feta, dressed simply with oregano and olive oil.
No lettuce, no fuss — the classic Greek horiatiki lets peak-season vegetables speak for themselves. The trick is treating the ingredients generously: big tomato wedges, thick-cut cucumber, and feta served as a slab instead of crumbs. Finish it with good extra virgin olive oil and dried oregano, add a hunk of crusty bread for the dressing pooled at the bottom of the plate, and you have the simplest kind of Mediterranean meal there is.
Ingredients
Recommended Tools
- Large shallow serving platter
- Sharp knife
- Cutting board
- Small bowl for dressing
Instructions
- Cut the tomatoes into wedges and arrange them on a large shallow platter as the base of the salad.
- Scatter the cucumber, green bell pepper rings, and red onion over and around the tomatoes.
- Tuck the kalamata olives between the vegetables, distributing them evenly across the platter.
- Lay the thick slices of feta cheese on top rather than crumbling them — this is the traditional way and looks beautiful.
- Drizzle the entire salad generously with olive oil and a splash of red wine vinegar.
- Sprinkle the dried oregano and a pinch of salt over everything, and serve immediately with crusty bread to soak up the juices.