Greek Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• 5 ingredients, 15 minutes, restaurant flavor.
• Naturally healthy, fresh, and vegetarian.
• The juices at the bottom + bread = the best part.
• Travels well to picnics.
• Authentic Greek taverna feel.

Ingredient Notes

• Block feta in brine (NOT pre-crumbled) is sharper, creamier, and tangier.
• Greek olive oil is grassy and peppery — worth seeking out.
• Greek oregano is more pungent than Italian; both work.

Ingredient Substitutions

• Add a few capers for extra brine.
• Sub yellow tomatoes for color.
• Sherry vinegar instead of red wine.

Equipment Needed

• Wide shallow bowl or platter

Prep Tips

• Use the ripest tomatoes you can find — this salad lives or dies on them.
• Soak raw red onion to take off the harshness.

Instructions

1. 1

   Gather and prep: 1 medium cucumber, sliced, 1 medium tomato, diced, 1 medium onion, diced, 1 cup feta, 1 tbsp olive oil, 1 lemon (for juice and zest), 1 tsp oregano. dice the onion, and chop the fresh herbs before you start cooking.

2. 2

   Chop veg and toss.

3. 3

   Top with feta.

4. 4

   Dress with oil, lemon, oregano.

Artsi Pro Tips

• No lettuce — real Greek horiatiki has none.
• Feta as a slab, not crumbles — that's the authentic move.
• Crush the oregano between your palms to wake up the oils.

Common Mistakes

• Pre-crumbled feta — bland and dry.
• Adding lettuce — not Greek.
• Skimping on oregano — that's the signature flavor.
• Bland tomatoes — make this in summer.

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