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Classic greek salad featuring chunky vegetables and double-oregano marinated feta cubes.

Fresh And Crispy Greek Salad

Rebecca Blumer
Experience the sun-drenched flavors of the Mediterranean with this authentic Horiatiki-style salad. It features crisp vegetables and a unique oregano-marinated feta trick for maximum flavor.
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Prep Time 15 minutes
Marinating time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 265 kcal

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

Onion Prep Tip: Soak the sliced red onion in cold water for 10 to 15 minutes then drain well. This removes the harsh bite while keeping the onion crunchy.
Texture Tip: Always seed your cucumber. Removing the watery center prevents the salad from becoming soggy and diluting the vinaigrette.
Storage Tip: If prepping ahead, keep the vegetables and dressing separate. Once the salad is dressed, salt and vinegar will draw out moisture, leading to a loss of crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 265kcalCarbohydrates: 11gProtein: 6gFat: 23gSaturated Fat: 8gCholesterol: 22mgSodium: 640mgPotassium: 380mgFiber: 3gSugar: 5gVitamin A: 1250IUVitamin C: 65mgCalcium: 165mgIron: 1.6mg
Keyword Feta, Greek Salad, Horiatiki, Kalamata
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