How to Make Authentic Greek Tomato Salad-Horiatiki

A plate with greek salad, a fork and a spoon an olive oil bottle, feta pieces and rusks, and fresh basil leaves.

How to Make Authentic Greek Tomato Salad-Horiatiki

This is the authentic Greek salad (Horiatiki) — a simple, vibrant mix of ripe tomatoes, crisp cucumber, red onion, olives, extra virgin olive oil, and creamy feta cheese. The true taste of Greece in every bite!

Course Lunch, Salad

Cuisine Greek

Diet Vegetarian

Prep Time 5

Cook Time 1

Resting time 30

Servings

Calories 325kcal

Author by Jenny Skrapaliori Graves

Ingredients

2-3 tomatoes halved and cut in wedges, about half an inch thick.
½ english cucumber cut in coins.
1 green bell pepper cored and sliced
⅓ red onion sliced
½ cup olives your favorite kind
½ cup feta cheese
1 tablespoon dry oregano
2-3 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar to taste, you can add more if you prefer
fresh basil leaves
sea salt to taste

Instructions

Combine the fresh ingredients.In a large bowl, mix the tomatoes, cucumber, green bell pepper, red onion, and olives.
Season and dress.Sprinkle with sea salt to taste, drizzle with 2–3 tablespoons of extra virgin olive oil, and add about 1 tablespoon of red (or grape) vinegar.
Add the finishing touch.Sprinkle dried oregano generously over the top and toss gently to coat everything.
Let it rest.For the best flavor, let the salad sit at room temperature for 30 minutes before serving. This allows the tomatoes to release their juices and blend beautifully with the feta, olive oil, and herbs.

Serving suggestions

Serve your Greek tomato salad with plenty of fresh, crusty bread — perfect for dipping into those irresistible salad juices. (In Greece, we call this papara — and it’s almost mandatory!)
You can also use Greek rusks instead of bread. If they’re large, simply break them into crouton-sized pieces before adding them to the salad so they can soak up all the delicious olive oil and tomato flavors.
Tip: Check the recipe notes for more details on how to use rusks in your salad.

Notes

Let the salad rest:
It’s essential to let your Greek tomato salad sit for about 30 minutes before serving. This gives the flavors time to meld beautifully, and tomatoes always taste best at room temperature.
How to store tomatoes:
For the most flavorful tomatoes, store them on a platter at room temperature, away from direct sunlight.
Avoid stacking or crowding them — they need airflow. And whatever you do, never refrigerate tomatoes, as the cold dulls their flavor and changes their texture.
How to store onions:
Keep onions in a cool, dry, dark place, never in the fridge. Cold temperatures convert their natural starches into sugars, making them soft and soggy. Don’t store onions in plastic bags, they need air circulation and keep them away from potatoes. The moisture potatoes release speeds up onion spoilage.
About the rusks (dakos):
Rusks are optional, which is why they’re not included in the main recipe. While they’re easy to find in Greece, they can be trickier to locate in the U.S.
If you’d like to try them, look for the Manna brand on Amazon or at Titan Foods in Astoria, NY. Some rusks are small enough to add whole, but if they’re large, break them into crouton-sized pieces and let them soak up the salad juices, they’ll become incredibly flavorful.
A Cretan favorite snack:
To enjoy a rusk on its own, run it quickly under water for 1–2 seconds, drizzle with extra virgin olive oil, and eat as is. It’s simple, satisfying, and one of my favorite snacks from home.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition