Horiatiki (Greek Salad)

Juicy tomatoes, crisp cucumber, briny olives, and feta come together in a punchy oregano dressing that tastes like summer.

Ingredients

• 3 medium ripe tomatoes (about 500g), cut into bite-size wedges
• 1 large cucumber, halved lengthwise and sliced 1cm thick
• 1 small red onion, thinly sliced
• 1 green capsicum/bell pepper, sliced
• 120g kalamata olives (or any black olives)
• 200g feta, cut into a single slab or large chunks
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar (or white wine vinegar)
• 1 tsp dried oregano (plus extra to finish)
• Salt and black pepper

Method

• 1

  Step 1: Prep the vegetables

  Cut tomatoes into wedges (keep the juices), slice cucumber into chunky half-moons, thinly slice onion, and slice capsicum. Add everything to a wide salad bowl, along with the olives.

• 2

  Step 2: Dress

  Drizzle over olive oil and vinegar. Sprinkle with oregano, a good pinch of salt, and black pepper. Toss very gently (tomatoes should stay in pieces, not turn pulpy).

• 3

  Step 3: Add feta and finish

  Place the feta on top as a slab (classic) or scatter in big chunks. Sprinkle with a little extra oregano and a final crack of pepper. Let it stand 5 minutes so the dressing mingles with the tomato juices, then serve.

Tips

• **Best texture**: Keep the cuts chunky—Greek salad is meant to be rustic, not finely chopped.
• **Onion mellowing**: If your onion is sharp, soak slices in cold water for 10 minutes, then drain well before adding.
• **Make-ahead**: Prep vegetables up to a few hours ahead and keep chilled; dress and add feta right before serving for the freshest texture.
• **What to serve it with**: Great alongside grilled chicken, lamb, fish, or piled next to warm flatbread/pita (if you have it).

Nutrition (per serving, estimate)