Horiatiki Salad Recipe

Prepare tomatoes

Wash tomatoes. If using large tomatoes, core and cut into 1–1.5 inch wedges. If using cherry/grape tomatoes, halve them. Place in a large mixing bowl.

Prepare cucumbers

Peel the cucumber if the skin is waxy (optional). Slice lengthwise if large, remove seeds with a spoon if watery, then cut into 1/2-inch thick half-moons. Add to the bowl with tomatoes.

Prepare bell pepper

Core, seed and remove ribs from the red bell pepper. Cut into 1/2-inch strips or bite-sized pieces and add to the bowl.

Prepare red onion

Peel and halve the red onion. Slice thinly into half-moons, then separate the rings. If raw onion is strong, soak the slices in cold water for 5 minutes and drain well before adding to the bowl.

Add olives and herbs

Add the pitted Kalamata olives to the bowl. Finely chop the parsley (if using) and add it as well.

Season and toss lightly

Sprinkle the dried oregano, 1 tsp coarse Kosher salt and 1 tsp freshly ground black pepper over the vegetables. Gently toss to combine so the vegetables are lightly seasoned before dressing.

Add feta

Crumble or cut the sheep's milk feta into large chunks (~1/2-inch pieces). Place the feta on top of the tossed vegetables rather than mixing it completely in — traditional Horiatiki is rustic and the feta often stays in larger pieces.

In a small bowl or jar combine the red wine vinegar, fresh lemon juice, Dijon mustard, grated garlic, and honey (if using). Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt; add a touch more honey if it's too sharp.

Let the vinaigrette sit for 2–3 minutes to allow flavors to meld.

Drizzle the vinaigrette evenly over the salad just before serving (about 2–3 tbsp, or to taste). Gently toss once or leave mostly as arranged to preserve the rustic presentation.

Sprinkle the dried oregano over the top again if desired and finish with an extra grind of black pepper. Serve immediately at room temperature.

Leftovers: store dressing separately and refrigerate salad in an airtight container for up to 24 hours (feta will draw out liquid; toss before serving).