Classic Greek horiatiki salad with tomatoes, cucumber, red onion, peppers, Kalamata olives and a slab of feta with oregano and olive oil

GreekSalad

Classic Greek Salad (Horiatiki)

The village salad they serve all over Greece: no lettuce, ripe tomatoes, a whole slab of feta and a generous pour of Solo Koroneiki Greek Extra Virgin Olive Oil. A clean, peppery single-variety oil is all it needs.

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Servings

4

Prep Time

15 minutes

Calories

340

Author

Kristina DeRolf

Cook Mode

Ingredients

4 ripe tomatoes, cut into wedges
1 English cucumber, halved and sliced
½ red onion, thinly sliced
1 green bell pepper, sliced into rings
½ cup Kalamata olives
1 block (7 oz) feta
1 tsp dried oregano
1 tbsp red wine vinegar
¼ cup Solo Koroneiki Greek Extra Virgin Olive Oil
Salt

Directions

Arrange the tomatoes, cucumber, onion and pepper in a wide bowl. Salt lightly and let them sit 5 minutes to release their juices.
Scatter the olives over the top and lay the block of feta on top whole, the way it is served in Greece.
Sprinkle with oregano, then drizzle with the vinegar and a generous pour of olive oil.
Serve right away with crusty bread for the juices at the bottom of the bowl.

Article: Classic Greek Salad (Horiatiki)

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Classic Greek salad with a slab of feta beside a bottle of Solo Koroneiki Greek Extra Virgin Olive Oil

Nov 6, 2026Salads

Classic Greek Salad (Horiatiki)

Name: Classic Greek Salad (Horiatiki)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 4 ripe tomatoes, cut into wedges; 1 English cucumber, halved and sliced; ½ red onion, thinly sliced; 1 green bell pepper, sliced into rings; ½ cup Kalamata olives; 1 block (7 oz) feta; 1 tsp dried oregano; 1 tbsp red wine vinegar; ¼ cup Solo Koroneiki Greek Extra Virgin Olive Oil; Salt

The village salad they serve all over Greece: no lettuce, ripe tomatoes, a whole slab of feta and a generous pour of Solo Koroneiki Greek Extra Virgin Olive Oil. A clean, peppery single-variety oil is all it needs.

It's a pantry staple. It's a gift. It's an experience. Same bottle.

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina