Greek salad
Ripe tomatoes, cucumber, red onion, peppers and olives with a slab of feta and oregano-scented olive oil. Proper horiatiki, no lettuce.
- Prep
- 15 mins
- Total
- 15 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Greek salad
Greek salad
Ingredients
For the salad
- 4 ripe tomatoes, cut into wedges
- 1 cucumber, halved lengthways and thickly sliced
- 1 small red onion, thinly sliced
- 1 green pepper, sliced into rings
- 80g Kalamata olives
- 200g block of feta, choose one made with vegetarian rennet
- 1 tsp dried oregano
For the dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt and black pepper, to taste
Kitchen kit
- Large serving bowl Search Amazon for salad bowl
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Method
-
Step 1: Prepare the veg
Put the tomatoes, cucumber, onion and pepper in a bowl. Season with a little salt (feta and olives are salty).
-
Step 2: Dress
Whisk the oil and vinegar and pour over the veg. Toss gently and scatter with olives.
-
Step 3: Top
Lay the feta on top in one piece, sprinkle with oregano, drizzle with a little more oil and add a grind of black pepper. Serve with bread to mop up the juices.
Tips
- Use the ripest tomatoes you can find, at room temperature, not fridge-cold.
Storing & reheating
Best eaten fresh. Refrigerate leftovers and eat within 1 day.
Variations
- Add a few capers or a handful of chickpeas.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/greek-salad/ · Checked 17 October 2026
Questions people ask
Is feta vegetarian?
Not always: some is made with animal rennet. This recipe specifies a feta made with vegetarian rennet.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
