Greek Salad

The Mediterranean Classic Done Right

I fell in love with Greek salad on a trip where I ate it at literally every meal for a week straight and never got tired of it. Crisp cucumbers, ripe tomatoes, briny Kalamata olives, sharp red onion, and a generous slab of creamy feta cheese dressed in nothing more than good olive oil, red wine vinegar, and oregano. It is proof that when your ingredients are fresh and high-quality, you do not need to do much to make something extraordinary.

Here is the thing that most people get wrong about Greek salad — there is no lettuce. An authentic horiatiki does not have a single leaf of lettuce in it, and once you try it this way, you will understand why. The vegetables stand on their own.

Fresh, Chunky, and Vibrant

Wash everything thoroughly and start cutting. Slice one large English cucumber in half lengthwise, then cut it into thick half-moon pieces about a quarter-inch wide. Quarter four medium ripe tomatoes into big, rustic wedges — generous pieces, not finely diced. Slice one small red onion into paper-thin rings and separate them. If the raw onion tastes too harsh, soak the slices in ice water for ten minutes and pat them dry — this mellows the bite while keeping the crunch.

Cut one medium green bell pepper into strips or rings. It adds a fresh, slightly sweet crunch that balances the briny olives and salty feta beautifully.

The Simplest, Best Dressing

In a small bowl or jar, whisk together a quarter cup of the best extra virgin olive oil you have, two tablespoons of red wine vinegar, one tablespoon of fresh lemon juice, one teaspoon of dried oregano, one minced garlic clove, half a teaspoon of salt, and a quarter teaspoon of black pepper. The dressing should taste bright, herbaceous, and a little punchy. This is not the place for mild, neutral oil — use something peppery and flavorful that you would happily dip bread into.

In a large, shallow serving bowl or platter, combine the cucumber, tomatoes, red onion, and bell pepper. Scatter half a cup of whole Kalamata olives throughout. Give the dressing one more whisk and pour it over everything. Toss gently to coat.

The Feta Moment

Place a generous block of feta cheese right on top of the salad. Traditionally, Greek salad features a whole slab rather than crumbled pieces — it looks stunning and lets everyone break off the amount they want. Sprinkle extra dried oregano and a final drizzle of olive oil over the feta.

Serve immediately at room temperature for the best flavor. This pairs beautifully with grilled lamb, warm pita bread and hummus, or as part of a bigger Mediterranean spread.

Tina's Tips

• No lettuce in a real Greek salad — the vegetables are the stars and they do not need a leafy filler diluting their flavor
• Use the best olive oil you have — in a salad this simple, the quality of your oil makes or breaks the whole thing
• Block feta, not pre-crumbled — it tastes better, has a creamier texture, and looks far more impressive sitting on top of the salad
• Soak the red onion in ice water for ten minutes to tame its sharpness while keeping the crunch intact
• Let the salad sit for five minutes after dressing to allow the flavors to start mingling before you serve it