top of page

Horiatiki Salata

About the Recipe:

Prepared correctly, using the best possible ingredients, it’s a flavor powerhouse and can be a meal unto itself. The classic salad, with the combination of Greek feta, olives, oregano, ripe tomatoes, crisp cucumbers, red onion, and olive oil, is taste perfection, is usually served during local tomato season, but this version uses cherry or grape tomatoes to extend the season. It can be assembled up to an hour ahead of time, and kept in the refrigerator, making it a perfect dish for entertaining. Don’t dress the salad until just before serving. This salad can be served alone or with the addition of a grilled chicken breast, lamb chop, or any protein to turn the meal into a fresh and bright meal that pleases guests of many tastes and dietary habits.


  • 4 pints cherry or grape tomatoes (cherry- quartered, grape - half at equator)

  • 1 small English cucumber, split into quarters lengthwise and cut into 1/2-inch pieces

  • Kosher salt

  • 2 small red onion

  • 1 cup crumbled feta cheese (about 8 oz)

  • 1 cup pitted kalamata olives

  • 4 tablespoons finely chopped fresh mint leaves

  • 4 teaspoons finely chopped fresh oregano leaves

  • 2 tablespoon lemon juice 

  • 6 tablespoons extra virgin olive oil

  • 1 tablespoon red-wine vinegar (optional)

  • Freshly ground black pepper


  1. Combine tomatoes and cucumbers in a large bowl. Season with ½ teaspoon salt and toss to coat. Transfer to a fine mesh strainer and set over bowl. Set aside to drain, about 20 minutes.

  2. Finely slice the  onions from pole to pole (julienne). Place in a bowl and cover with lukewarm water. Rinse and drain thoroughly. Repeat 2 more times until onions lose most of their pungency and taste sweet.

  3. Combine tomatoes and cucumbers with onions, feta, olives, mint, oregano, lemon juice, and olive oil in a large bowl and toss to combine.

  4. Season to taste with black pepper and more salt if desired (the feta is salty so you may not need any extra salt). You may add ,pre lemon juice r red-wine vinegr.

It is  traditional to serve the feta in a big block on top that’s broken with a fork. However, if you plate the salad it is easier to serve with the cheese cut to cubes or crumbled . You can use either method for the feta: both are delicious! Skip the pre-crumbled store stuff, and go for a block of full-fat feta cheese. This kind of feta has the best flavor, and it’s most like the feta served in Greece. You also want to avoid feta that’s made from cow’s milk, as that’s not true feta. 

Prep Time:
Cook Time:

30 min



8 servings

bottom of page