Salata Horiatiko

Greek salad with tomatoes, cucumber, red onion, olives and feta

This Greek-style salad combines tomatoes, cucumber, red onion, olives, feta and pepperoncini with a lively vinaigrette. The original dressing and assembly instructions follow.

Go to recipe 4 Servings
Ingredients:
Vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoons oregano leaves, minced
  • fine salt, as needed
  • black pepper, as needed
  • 1 small clove garlic, minced
  • ¼ cup extra-virgin olive oil
Salad
  • ¼ medium red onion, sliced very thin
  • 1 medium cucumbers, peeled, halved lengthwise and seeded and sliced 1/8-inch thick
  • 4 small tomatoes, diced
  • 2 tablespoon parsley leaves, torn fresh
  • 2 tablespoons mint leaves, torn fresh
  • 10 large kalamata olives, pitted and quartered
  • 3 ounces feta cheese, crumbled
  • 12 each pepperocini
For the Vinaigrette:
  1. Whisk all of the ingredients together in a large bowl until combined.
For the Salad:
  1. Add the onion and cucumber to the vinaigrette and toss to combine.
  2. Let stand for 20 minutes.
  3. Add the tomatoes, parsley, and mint and toss to coat with the dressing.
  4. Transfer the salad to a serving platter and sprinkle with olives, feta cheese and pepperocinis.
  5. Serve immediately.