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Authentic No-Lettuce Greek Salad (Horiatiki) with Tangy Vinaigrette

A vibrant bowl of greek salad topped with thick slices of feta cheese drizzled with herbs and olive oil.

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Make a fresh, authentic Greek salad (Horiatiki) without lettuce. This quick recipe features crisp vegetables, salty feta, Kalamata olives, and a bright, tangy homemade vinaigrette, perfect for a light lunch or side dish.

Ingredients

Scale
  • 3 large ripe tomatoes, cut into wedges
  • 1 large English cucumber, peeled and sliced into thick half-moons
  • 1 green bell pepper, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, whole or pitted
  • 8 ounces block feta cheese, cut into large cubes (do not crumble)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the vegetables: Cut the tomatoes into wedges, slice the cucumber thickly, slice the bell pepper, and thinly slice the red onion. Place all prepared vegetables and the Kalamata olives into a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until combined.
  3. Assemble the salad: Pour about three-quarters of the dressing over the vegetables and gently toss to coat.
  4. Add the feta: Arrange the feta cheese cubes on top of the dressed vegetables. Do not toss the feta with the vegetables.
  5. Finish: Drizzle the remaining dressing over the feta cheese. Sprinkle a little extra dried oregano over the feta. Serve immediately.

Notes

  • For the most authentic flavor, use a good quality block of feta stored in brine, not pre-crumbled feta.
  • This salad is best served immediately after assembly to keep the vegetables crisp.
  • If you are preparing this for meal planning, keep the dressing separate and dress the salad just before serving.
  • This recipe pairs well with meal planning strategies focused on fresh, light eating.

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