Make this authentic Greek salad, Horiatiki, featuring crisp vegetables, salty feta, and Kalamata olives. This recipe includes a simple, homemade creamy oregano dressing for the best Mediterranean flavor.
Author:katiehayes
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:4 servings 1x
Category:Salad
Method:No Cook
Cuisine:Greek
Diet:Low Fat
Ingredients
Scale
1 large English cucumber, cut into thick half-moons
2 large ripe tomatoes, cut into wedges
1/2 large red onion, thinly sliced
1 cup Kalamata olives, whole or pitted
8 ounces block feta cheese, cut into thick slices or cubes
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup plain Greek yogurt (for creamy dressing)
Salt and freshly ground black pepper to taste
Instructions
Prepare the vegetables: Place the cucumber, tomatoes, red onion, and Kalamata olives in a large bowl.
Make the creamy oregano dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, and Greek yogurt until smooth. Season with salt and pepper.
Assemble the salad: Arrange the feta cheese slices or cubes over the vegetables. Do not toss yet.
Dress the salad: Drizzle the homemade creamy oregano dressing evenly over the vegetables and feta.
Serve immediately: Gently toss the salad just before serving to coat the ingredients lightly. Serve this refreshing salad for a light dinner or as a healthy side dish.
Notes
For the most authentic taste, use a high-quality block of feta cheese packed in brine, not pre-crumbled.
If you prefer a traditional, non-creamy dressing, omit the Greek yogurt and use 1/4 cup olive oil and 2 tablespoons red wine vinegar, whisked with oregano, salt, and pepper.
This salad is excellent for meal prep if you store the dressing separately and combine just before eating.