Greek · Lunch or dinner

Horiatiki (Authentic Greek Salad)

Name: Horiatiki (Authentic Greek Salad)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 medium ripe tomatoes, cored, cut into thick wedges; 1 large english cucumber, halved lengthwise, sliced 1/2-inch thick; 1 small green bell pepper, seeded, sliced into thin rings; ½ medium red onion, very thinly sliced into rings; ½ cup kalamata olives, left whole, pit-in is traditional; 6 oz feta cheese (block), kept as a single slab - do NOT crumble; 3 tbsp extra-virgin olive oil; 1 tsp red wine vinegar; 1 tsp dried oregano, Greek oregano preferred - rub between palms to release oils; 1 tbsp brined capers, drained; ½ tsp kosher salt; ¼ tsp freshly ground black pepper

Sun-ripe tomato, cucumber, feta slab and oregano and olive oil.

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Prep: 15 min
Cook: 0 min
Makes: 4 servings
Skill: Beginner
Heat: Mild

Vegetarian Halal Contains dairy

Maui says

The tomato juice and olive oil and brine from the feta IS the dressing. Don't over-vinegar - Horiatiki isn't a vinaigrette salad, it's a tomato salad with oil and oregano. Use the best olive oil you have here; it shows.

Ingredients

Everything below makes 4 servings.

4 mediumripe tomatoescored, cut into thick wedges
1 largeenglish cucumberhalved lengthwise, sliced 1/2-inch thick
1 smallgreen bell pepperseeded, sliced into thin rings
½ mediumred onionvery thinly sliced into rings
½ cupkalamata olivesleft whole, pit-in is traditional
6 ozfeta cheese (block)kept as a single slab - do NOT crumble
3 tbspextra-virgin olive oil
1 tspred wine vinegar
1 tspdried oreganoGreek oregano preferred - rub between palms to release oils
1 tbspbrined capersdrained
½ tspkosher salt
¼ tspfreshly ground black pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

320calories
9gprotein
16gcarbs
26gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Core tomatoes and cut into thick wedges (8 wedges per tomato).
Halve cucumber lengthwise, slice into 1/2-inch half-moons.
Seed bell pepper, slice into thin rings.
Very thinly slice red onion. Soak in cold water 5 min to mellow the bite, then drain and pat dry.

Layer vegetables

In a wide shallow bowl, combine tomato wedges, cucumber, bell pepper, and drained red onion. Sprinkle with the salt - let it sit 2 min so the tomatoes start to weep their juice (that juice IS part of the dressing).

2 min · hands on

Add olives and feta slab

Scatter kalamata olives over the vegetables. Lay the feta on top as a single SLAB - this is non-negotiable, do NOT crumble. The slab on top is the Horiatiki signature. Top with capers if using.

1 min · hands on

Dress and finish

Drizzle olive oil over the feta first (so it pools and coats), then vinegar over the vegetables. Rub the oregano between your palms over the top to release its oils. Crack pepper. Serve immediately - at the table, each person breaks off their own piece of feta and mixes with their portion.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of feta Vegan feta (block-style)

Sub 6 oz vegan feta block - Violife or homemade tofu feta both work; lay as a slab same as dairy feta.

Instead of served with crusty bread to mop the dressing With grilled pita

Brush 4 pita with olive oil, grill 1 min per side. Adds about 5 minutes.

Instead of served with crusty bread to mop the dressing Alone (as a starter)

Serve as-is in shallow bowls.

Instead of feta slab Vegan feta

Use 6 oz block-style vegan feta in place of dairy feta.

What keeps

Horiatiki is a fresh-only dish - tomato weeps after a few hours and the texture dies. Chop components ahead and store separately (tomato and cucumber drained, onion in cold water to mellow), assemble at the table.

Same-day only.

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