Food Edition›Cook›Middle Eastern›Side›Horiatiki: The Proper Greek Salad
15 minEasyServes 4
Middle Eastern · Side

Horiatiki: The Proper Greek Salad

There is no lettuce in a traditional Horiatiki. The salad is a study in texture and temperature, where the salt of the cheese and the acidity of the olives provide the necessary punch against the sweetness of the vegetables.

Guide byIris·15 min·Updated 2026-07-01
Total time
15 min
Hands-on
15 min
Serves
4
Difficulty
Easy
Before you start

Keep the ingredients chunky

Do not dice your vegetables small; they need to hold their weight on the plate. Ensure your tomatoes are at room temperature to bring out their natural flavor.

  • Chef's knife
  • Cutting board
  • Wide shallow bowl
Ingredients

What goes in.

  • 4 largevine-ripened tomatoes, cut into wedges
  • 1 largeEnglish cucumber, sliced into thick half-moons
  • 1 smallred onion, sliced into thin rings
  • 1/2 cupKalamata olives, pitted
  • 8 ozfeta cheese block
  • 1 tspdried Greek oregano
  • 3 tbspextra virgin olive oil
  • 1 pinchsea salt
The key technique

Layering for Texture

Place the hard vegetables on the bottom and keep the feta as a single, solid slab on top. You crumble the cheese into the juices at the table as you eat, rather than tossing it beforehand.

Step by step

The method.

  1. Prep the base

    Scatter the tomato wedges and cucumber slices across your serving bowl.

  2. Add aromatics and fruit

    Distribute the red onion rings and Kalamata olives evenly over the top of the vegetables.

  3. Position the feta

    Lay the block of feta directly in the center of the salad.

  4. Season

    Generously sprinkle the dried oregano over the entire bowl, followed by the sea salt and a heavy pour of olive oil.

Tips & troubleshooting

When it doesn't go to plan.

Tip

Use a high-quality, grassy extra virgin olive oil; it acts as the primary dressing.

Tip

If your onions are too sharp, soak the rings in cold water for 10 minutes and pat dry before adding.

Tip

Serve this with crusty bread to soak up the leftover oil, salt, and tomato juices at the bottom of the bowl.

Questions

The ones that keep coming up.

Should I add vinegar?

Authentic Horiatiki does not use vinegar. The acidity comes from the tomatoes and the brine of the olives.

Can I use pre-crumbled feta?

Avoid pre-crumbled feta, as it is often coated in starch to prevent sticking, which ruins the texture of the salad juices.

Community kitchens

How real cooks make it.

No one’s shared their version yet. Be the first to put your kitchen on the map.

Your turn

Cook this your way?

Share your version — your steps, your story. We’ll feature it right here.

Add your recipe