Sometimes, the best dinner is a light, refreshing salad that doesn’t weigh you down. This Fresh Greek Salad Recipe (Horiatiki) is a timeless classic that brings the flavors of the Mediterranean to your plate. Unlike Americanized versions that are mostly lettuce, an authentic Greek salad is a robust mix of juicy tomatoes, crisp cucumbers, sharp red onions, peppers, and block feta cheese, all tied together with high-quality olive oil and oregano.
This dish is perfect for healthy dinner ideas because it is packed with vegetables and healthy fats. It requires no cooking, making it an ideal choice for hot summer nights or when you need a quick, nutritious side. The key is in the quality of the produce—since there are so few ingredients, each one needs to shine.
Why You’ll Love This Recipe
Authentic & Lettuce-Free
This is the real deal. Without the filler of lettuce, you get a more concentrated flavor experience. Every bite is a crunch of fresh vegetable and creamy cheese.
Quick & Nutrient Dense
It takes 15 minutes to chop and assemble. It is rich in antioxidants, vitamins, and heart-healthy olive oil. If you want to add a warm protein element to turn this into a feast, try pairing it with these Sticky Garlic Chicken Noodles for a fusion dinner, or grilled chicken souvlaki for a traditional touch.
Ingredients
- 4 large ripe tomatoes, cut into wedges
- 1 large English cucumber, sliced
- 1/2 small red onion, thinly sliced
- 1 medium green bell pepper, sliced
- 1/2 cup Kalamata olives, pitted
- 1 block feta cheese (7oz)
- 1/4 cup extra virgin olive oil
- 1 tsp dried oregano
Instructions
- Wash and chop all vegetables.
- Combine tomatoes, cucumber, onion, green pepper, and olives in a bowl.
- Place the block of feta cheese on top of the vegetables.
- Drizzle generously with olive oil and vinegar (optional).
- Sprinkle with oregano, salt, and pepper.
- Serve immediately with crusty bread.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Ripe tomatoes (Campari or vine-ripened) are crucial. English cucumbers (seedless) provide crunch without bitterness. Red onion adds a spicy kick. Kalamata olives bring the brine. Green bell pepper is traditional for crunch. High-quality feta cheese (preferably a block cut into slabs) is the star. Extra virgin olive oil and dried oregano make the dressing.
Smart Substitutions
If you find raw red onion too strong, soak the slices in ice water for 10 minutes to mellow them out. You can crumble the feta if you prefer, but slabs are more traditional. If you don’t have oregano, fresh dill or parsley works well too.
Step-by-Step Instructions
Prep Phase
Wash all vegetables. Cut the tomatoes into wedges. Slice the cucumber into thick half-moons. Thinly slice the red onion and green pepper. Drain the olives.
Assembly Phase
In a large shallow bowl or platter, combine the tomatoes, cucumber, green pepper, and onion. Add the Kalamata olives. Toss gently. Place the large slice(s) of feta cheese on top of the salad. Drizzle everything generously with extra virgin olive oil and a splash of red wine vinegar. Sprinkle dried oregano over the cheese and vegetables. Season with a pinch of sea salt (be careful, feta and olives are salty) and freshly cracked black pepper. Serve immediately with crusty bread to soak up the juices (the “papara”).
Pro Tips for Perfect Results
Technique Secrets
Don’t refrigerate the tomatoes! Cold tomatoes lose their flavor. Serve the salad at room temperature for the best taste. Also, don’t mix the dressing in a jar; just dress it directly on the plate like they do in Greece.
Common Mistakes to Avoid
Using low-fat cheese or dressing ruins this salad. The healthy fats are what make it satisfying. Also, cutting the veggies too small makes it mushy; keep the chunks substantial.
Serving Ideas & Pairings
Presentation & Plating
Use a white platter to make the red and green colors pop. The block of feta on top makes a dramatic centerpiece.
Pairing Suggestions
This is the perfect side for grilled lamb, fish, or chicken. It also works as a light main course with some pita bread and hummus.
Frequently Asked Questions
Q1? Can I make it ahead?
It’s best fresh, but you can chop the veggies ahead of time. Add the salt, oil, and cheese right before serving to prevent the veggies from getting soggy.
Q2? Is it vegan?
It is vegan if you use a plant-based feta alternative.
Q3? Can I add lettuce?
You can, but then it becomes an American Greek salad. If you do, use Romaine for crunch.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 650mg |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Protein | 8g |
Conclusion
This Fresh Greek Salad Recipe is a celebration of simple, wholesome ingredients. It is vibrant, healthy, and incredibly flavorful—a perfect addition to your dinner rotation.
