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When my kitchen feels a little too loud, I reach for a big platter, a sharp knife, and the kind of produce that snaps when you bite it. A proper Greek salad does that to you, it’s sun on your tongue, sea air in your nose, and a cool crunch that resets the day.
This version keeps the honest Horiatiki spirit, crisp vegetables, briny Kalamata olives, and feta cheese, but adds one small chef trick that makes every forkful brighter. If you love the Mediterranean diet vibe and want a salad that never turns watery and sad, you’re in the right place.
Why You’ll Love This Recipe
Feta that actually tastes like something: I use a Double-Oregano Marinated Feta Technique so the cubes turn into little flavor bombs instead of bland salt blocks.
Real vinaigrette, not oily puddles: A quick emulsification gives you a dressing that clings to cucumber and cherry tomatoes, so the salad tastes seasoned, not slick.
Crisp, not soggy: Seeding the English cucumber and cutting everything bite-sized keeps the texture snappy from the first bite to the last.
Traditional roots with extra depth: It respects Horiatiki, no lettuce, no distractions, just sharper balance and better aroma.
Ingredients and Substitutions
These are simple, everyday ingredients, but each one matters. Good extra virgin olive oil, lively red wine vinegar, and feta in cubes are what make the salad taste like a seaside taverna.
Ingredients
Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper
For the salad:
- 1 English cucumber, cut lengthwise, seeded, and sliced 1/4-inch thick
- 1 green bell pepper, chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into 1/2 inch cubes
- 1/3 cup thinly sliced red onion
- 1/3 cup pitted Kalamata olives
- 1/3 cup fresh mint leaves
Ingredient Notes & Substitutions
Extra-virgin olive oil: When the salad is raw and simple, the oil is the “sauce,” so I reach for something peppery and green-tasting, ideally Greek and early-harvest style for that fresh bite.
English cucumber: I prefer it because it’s less watery and the skin is tender, which helps the salad stay crisp instead of weepy.
Cherry tomatoes: They’re reliably sweet and juicy even when big tomatoes are mealy, and halving them keeps the texture tidy on the platter.
Feta cheese: Block feta stored in brine gives you creamy edges and a clean snap, while pre-crumbled tends to taste flat and disappear into the juices.
Red onion: If your onion is fierce, a quick soak in cold water calms the sharpness without losing crunch.
Herbs: Mint is unexpectedly perfect here, but dill or flat-leaf parsley also fits the Mediterranean mood if that’s what you have.
Vinegar swaps: If red wine vinegar is too bold for you, a gentler white wine vinegar can work, keeping the same bright, tangy direction.
How to make greek salad
Mix the dressing until it looks silky
In a small bowl, whisk the red wine vinegar with the minced garlic, dried oregano, Dijon mustard, sea salt, and a few good grinds of black pepper. Slowly drizzle in the extra-virgin olive oil while whisking, and stop when the dressing looks slightly thickened and unified, not separated and slick.
Marinate the feta for the “flavor bomb” effect
Scoop about 1 tablespoon of the dressing into a small bowl and tumble in the feta cubes. Rub in a little extra dried oregano with your fingertips and, if you keep lemons around, a touch of lemon zest is the secret perfume, then let it sit for 15 minutes so the feta fat drinks in the herbal oils.
Build the platter and dress it gently
- Arrange the English cucumber, green bell pepper, cherry tomatoes, red onion, and Kalamata olives on a large platter so you can see every color. Keep the pieces close in size so each forkful feels balanced, crisp cucumber, sweet tomato, and that briny olive pop.
- Drizzle the remaining dressing over the vegetables, then use two big spoons to toss very gently. You want a glossy coat and intact pieces, not smashed tomatoes and cloudy dressing.
- Scatter the marinated feta cubes over the top so they stay plump and creamy. Finish with a few generous pinches of oregano and the fresh mint leaves, then taste and adjust with a touch more salt or pepper if needed.
The Secret Science of a Perfect Horiatiki
An authentic Horiatiki style Greek salad skips lettuce on purpose. Leafy greens collapse under vinegar and salt, and they turn everything into a wilted mess that hides the crunch you actually want.
The watery-salad problem is usually osmosis at work. Salt and dressing pull moisture out of tomatoes and cucumbers, so this salad is happiest when it’s dressed and served right away, while everything still feels cold, crisp, and refreshing.
Olive oil matters more here than in most recipes because it’s not being cooked. Early-harvest extra virgin olive oil tends to taste more peppery and grassy, and that little throat tickle is part of the charm in a simple, briny salad.
Pro Tips & Troubleshooting
Pro Tips
- Soak the sliced red onion in cold water for 10 to 15 minutes, then drain well, it stays crunchy but loses the harsh bite.
- Leave cucumber skin on in “stripes” for structure and color, it also keeps slices from going floppy on the platter.
- Cut the vegetables into similar bite-sized pieces so every forkful feels balanced and intentional.
- Whisk vinegar, aromatics, and mustard first, then stream in olive oil for a stable, clingy emulsification.
- When you’re managing fresh produce texture, the approach is similar to a Rainbow fruit salad where dryness and timing keep everything crisp.
Common Mistakes to Avoid
- Using pre-crumbled feta, it lacks that creamy mouthfeel and won’t marinate into bold little cubes.
- Over-tossing, it breaks the feta down and makes the dressing look cloudy instead of glossy.
- Skipping the cucumber seeding, those watery centers dilute the dressing fast.
- Relying on out-of-season large tomatoes, cherry tomatoes stay sweeter and hold their shape better.
Serving & Storage
Perfect Pairings
I love serving this with warm grilled pita brushed with olive oil and a pinch of za’atar. For a full mezze-style spread, Antipasto skewers add salty, snacky variety without stealing the spotlight.
It’s also the kind of side dish that makes grilled meats feel lighter. Chicken souvlaki and lamb chops are classics, and for an easy weeknight boost, Shredded chicken turns it into a high-protein main.
Storage and Make-Ahead Instructions
If you want to prep ahead, keep the vegetables and dressing separate. Once dressed, the salt and vinegar start drawing out moisture, and that’s when the “soggy mess” syndrome shows up.
The marinated feta can be made in advance and kept refrigerated for up to 24 hours, and it actually gets more fragrant as it sits. If your dressing thickens in the fridge, let it warm a few minutes and whisk again until smooth.
Fresh And Crispy Greek Salad
Equipment
- Small bowl
- Whisk
- Large platter
Ingredients
Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper
For the salad:
- 1 English cucumber cut lengthwise, seeded, and sliced 1/4-inch thick
- 1 green bell pepper chopped into 1-inch pieces
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese cut into 1/2 inch cubes
- 1/3 cup thinly sliced red onion
- 1/3 cup pitted Kalamata olives
- 1/3 cup fresh mint leaves
Instructions
Mix the dressing until it looks silky
- In a small bowl, whisk the red wine vinegar with the minced garlic, dried oregano, Dijon mustard, sea salt, and a few good grinds of black pepper.
- Slowly drizzle in the extra-virgin olive oil while whisking until the dressing looks slightly thickened and unified.
Marinate the feta for the flavor bomb effect
- Scoop about 1 tablespoon of the dressing into a separate small bowl and add the feta cubes.
- Rub in a little extra dried oregano with your fingertips and add an optional touch of lemon zest. Let the feta sit for 15 minutes to absorb the herbal oils.
Build the platter and dress it gently
- Arrange the English cucumber, green bell pepper, cherry tomatoes, red onion, and Kalamata olives on a large platter.
- Drizzle the remaining dressing over the vegetables and use two big spoons to toss very gently until glossy.
- Scatter the marinated feta cubes over the top. Finish with extra pinches of oregano and the fresh mint leaves.
Notes
Nutrition
Conclusion
This Greek salad is all about contrast, crisp vegetables, briny olives, and that zesty, herb-soaked feta that wakes up every bite. The marinated feta trick is small, but once you taste it, you’ll do it on autopilot.
Play with the herbs, keep the cuts chunky, and serve it right after dressing. If you’re building a Mediterranean menu and want something heartier alongside it, a Caprese pasta salad fits the same sunny table.
