Greek Salad (Chunk-Cut Vegetable Toss with Feta)
Quick answer
Greek salad, known as horiatiki, is a traditional dish that arranges large-cut tomatoes, cucumber, bell pepper, and red onion with Kalamata olives, topped with a whole bl...
What makes this special
- Large-cut cucumbers, tomatoes, and Kalamata olives are topped with a block of feta.
- Chunky cuts keep each ingredient's texture and flavor distinct, as tradition dictates
- A whole block of feta crumbled into the olive oil becomes a natural dressing
Key ingredients
Core cooking flow
- 1 Rinse the 3 tomatoes and 1 cucumber, then dry them well and cut them into large chunks.
- 2 Remove the seeds from the bell pepper and cut it into broad pieces.
- 3 Place the prepared vegetables and 80 g Kalamata olives in a large bowl.
Greek salad, known as horiatiki, is a traditional dish that arranges large-cut tomatoes, cucumber, bell pepper, and red onion with Kalamata olives, topped with a whole block of feta cheese and finished with extra virgin olive oil and dried oregano. The vegetables are intentionally cut into large chunks rather than finely diced, preserving each ingredient's distinct texture and flavor. The olive oil coats the fresh vegetables in richness, while a small amount of red wine vinegar adds a sharp acidity that balances the natural sweetness of the tomatoes. Feta is placed whole on top in the traditional Greek manner - diners break it themselves, and as the crumbled cheese mixes with the olive oil, it forms a natural dressing that clings to the vegetables.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse the 3 tomatoes and 1 cucumber, then dry them well and cut them into large chunks.
Do not dice them finely, since Greek salad depends on clear vegetable texture and juicy, distinct pieces.
- 2Season
Remove the seeds from the bell pepper and cut it into broad pieces.
Slice the half red onion thinly so it seasons the salad without overwhelming the tomatoes, cucumber, olives, and feta.
- 3Prep
Place the prepared vegetables and 80 g Kalamata olives in a large bowl.
Toss gently from the bottom upward, using light movements so the tomato pieces stay intact and the vegetables do not release too much juice.
- 4Season
Add 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt.
Toss just until the vegetables look lightly glossy, avoiding rough mixing that would turn the salad watery.
- 5Finish
Transfer the dressed salad to a serving plate and place the 150 g block of feta whole on top.
Do not crumble it beforehand, keeping the Greek style so diners can break off pieces as they eat.
- 6Finish
Sprinkle 1/2 teaspoon dried oregano evenly over the feta and vegetables.
Just before eating, break off small pieces of cheese and let them mix with the olive oil, forming a simple dressing on the plate.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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