Greek Salad Recipe (Horiatiki) with Warm Halloumi & Lemon–Oregano Dressing
Tomatoes, cucumber, Kalamata olives, and red onion form the base of this Greek village salad, dressed with a bright lemon-oregano vinaigrette. A quick skillet sear gives halloumi golden, slightly crisp edges, and warm pita alongside turns the salad into a complete 30-minute meal.
Equipment
- Chefs Knife
- Cutting board
- Large mixing bowl
- Small jar with lid or whisking bowl
- Citrus juicer (optional)
- 12-inch skillet or grill pan
- Baking sheet (for pita)
- Parchment paper (optional)
- Tongs
- Measuring cups and spoons
Ingredients
For the Pita & Halloumi (optional but recommended):
- 2 large Greek-style pita breads cut each into 8 wedges
- 2 tbsp extra-virgin olive oil for brushing pita; preferably Greek PDO
- 8 oz halloumi cheese sliced 1/2-inch thick
- 1 tbsp extra-virgin olive oil for searing halloumi
- ⅛ tsp freshly ground black pepper optional, to season halloumi
For the Dressing:
- 3 tbsp extra-virgin olive oil fruity, peppery Greek olive oil preferred
- 2 tbsp red wine vinegar bright, good-quality vinegar
- 1 tbsp fresh lemon juice from 1/2 lemon
- 1 tsp Dijon mustard optional; helps emulsify
- ½ tsp dried Greek oregano lightly crushed between fingers
- 1 clove garlic finely grated or minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Salad:
- 1 large English cucumber about 3 cups; cut into 1-inch chunks
- 4 medium ripe tomatoes about 1 lb; cut into wedges
- ½ medium red onion very thinly sliced
- 1 small green bell pepper sliced into thin rings
- ¾ cup pitted Kalamata olives drained; keep whole or halved
- 1 tbsp capers drained; optional
- 6 oz Greek feta in brine preferably sheep’s milk; cut into slabs or large crumbles
- 1 tsp dried Greek oregano for finishing; sprinkle over the salad
- 1 tbsp extra-virgin olive oil for finishing; optional glossy sheen
- 1 tbsp fresh oregano or dill chopped; optional garnish
Instructions
- Warm the Pita (6 minutes): Heat oven to 375°F (190°C). Arrange pita wedges on a baking sheet, brush with 2 tbsp olive oil, and bake 6 minutes until lightly golden at the edges and fragrant. Alternative: toast in a dry skillet 3–4 minutes per side over medium heat.
- Sear the Halloumi (4 minutes): Heat 1 tbsp olive oil in a skillet over medium-high heat (about 400°F / 205°C surface temperature). Add halloumi slices; cook 2 minutes per side until deep golden with crisp edges. Season with a pinch of black pepper; avoid extra salt—halloumi is naturally salty.
- Make the Dressing (2–3 minutes): In a small jar, combine 3 tbsp olive oil, red wine vinegar, lemon juice, Dijon, 1/2 tsp dried oregano, garlic, 1/2 tsp kosher salt, and 1/4 tsp pepper. Seal and shake until slightly thickened and aromatic with oregano and garlic. Sensory cue: dressing should smell bright, peppery, and citrusy.
- Prep the Vegetables (8–10 minutes): Cut cucumber into 1-inch chunks; wedge the tomatoes; thinly slice red onion; slice bell pepper into rings. Keep pieces generous for authentic texture. Tip: soak red onion slices in cold water 5 minutes to soften their bite; drain well.
- Assemble the Salad (1–2 minutes): In a large bowl, combine cucumber, tomatoes, onion, bell pepper, olives, and capers. Drizzle over the dressing and toss gently with your hands or a wide spoon so tomatoes keep their shape.
- Finish and Season (1 minute): Add feta slabs or large crumbles on top. Sprinkle with 1 tsp dried oregano and a final 1 tbsp olive oil for sheen. Taste and adjust with a pinch more salt or vinegar if needed—the flavor should be bright, savory, and balanced.Serve immediately with warm pita and the seared halloumi alongside or nestled on top.
Notes
Lisa’s Tips:
- Tomato Quality is Everything: Use vine-ripe or heirloom tomatoes at room temperature for maximum sweetness and aroma.
- Crush Dried Oregano: Rub it between your fingers to release its oils before sprinkling—this wakes up its perfume.
- Feta in Brine: Choose sheep’s milk feta in brine for creamier texture and tang. Pat dry before adding.
- No Halloumi? Try grilled shrimp (2 minutes per side) or chickpeas pan-crisped in olive oil (5–7 minutes) for protein.
- Dairy-Free: Skip cheese and finish with toasted walnuts for crunch.
- Low-Sodium Tweak: Rinse olives and capers briefly, and hold back on finishing salt.
- Season Thoughtfully: Feta, olives, capers, and halloumi all bring salt. Taste before adding extra salt to the salad or dressing.
Nutrition
Calories: 680kcalCarbohydrates: 32gProtein: 24gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gCholesterol: 38mgSodium: 2091mgPotassium: 568mgFiber: 5gSugar: 6gVitamin A: 1490IUVitamin C: 37mgCalcium: 882mgIron: 2mg
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