Greek Salad: No Lettuce, No Nonsense

Intro:

Greek salad (horiatiki) isn’t about tossing a bunch of stuff together and calling it Mediterranean. It’s structured, simple, and deeply satisfying — a plate of raw ingredients that somehow feels like a proper meal. And no, there’s not a single leaf of lettuce in sight.

It’s the kind of thing you throw together on a hot afternoon, pair with toasted bread, and suddenly feel like you’re on a terrace somewhere near the sea.

What You’ll Need:

• Ripe tomatoes, chopped into wedges or chunks

• Cucumber, sliced thick or half-moon

• Red onion, thinly sliced

• Green bell pepper (optional, but traditional)

• Kalamata olives

• A big slab of feta (don’t crumble it)

• Dried oregano

• Olive oil

• A splash of red wine vinegar (optional)

• Salt

How to Make It:

1. Chop and layer: tomatoes at the base, then cucumber, onion, and peppers.

2. Add olives, then lay the feta slab right on top.

3. Sprinkle oregano, season with salt, and drizzle generously with Olive3 olive oil. Add a splash of vinegar if you like it punchier.

4. Serve as is — no tossing. Everyone can mix it themselves on the plate.

Why It Works:

Every ingredient has its moment. The feta stays firm, the tomatoes make a bit of juice at the bottom, and the olive oil ties everything together.

Tips:

• The better the tomatoes, the better the salad. No way around that.

• Always use whole block feta, not pre-crumbled.

• Let it sit for 5–10 minutes before eating — it gets even better.