Authentic No-Lettuce Greek Salad with Homemade Dressing
Make a fresh, authentic Greek Salad (Horiatiki) in minutes. This recipe skips lettuce and focuses on crisp vegetables, quality feta, and a bright homemade Greek vinaigrette for a perfect Mediterranean side dish or light meal.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Assembly
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
- 2 large ripe tomatoes, cut into wedges
- 1 large cucumber, peeled, seeded, and sliced thickly
- 1/2 red onion, thinly sliced
- 1 cup Kalamata olives, pitted or unpitted
- 8 ounces block feta cheese, cut into large cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Cut the tomatoes into wedges, slice the cucumber thickly, and thinly slice the red onion. Place all prepared vegetables and the Kalamata olives into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
- Assemble the salad: Gently add the feta cheese cubes to the bowl with the vegetables. Do not toss yet.
- Dress the salad: Pour the homemade Greek dressing evenly over the vegetables and feta.
- Serve immediately: Gently toss the salad just before serving to coat the ingredients without breaking up the feta. This salad is best served right away.
Notes
- For an authentic Horiatiki, avoid chopping the vegetables too small; large, rustic cuts are traditional.
- If you prefer a creamier dressing, you can whisk in 1 teaspoon of Dijon mustard with the vinegar and oil.
- This salad pairs well with grilled chicken or fish for a complete Mediterranean Diet meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 11
- Cholesterol: 40