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Tomato, Cucumber & Feta Salad

Tomato, Cucumber & Feta Salad


The classic Greek salad of cucumbers, tomatoes, and red onion slices, this version of "horiatiki" is my favorite because the vinaigrette, or "lathoxitho", is so good. This recipe makes plenty of "lathoxitho" because my family likes to dip bread into it when the vegetables are gone. My favorite non-Greek, Jennifer Johnson Cora, taught me to top this salad with sauteed garlic, caramelized until sweet and crisp.


4 Cloves Large Garlic Cloves (Minced)
1 Tablespoon Extra Virgin Olive Oil (Plus 1 cup)
3 Large Ripe Tomatoes (Cored and cut into ¼-inch slices)
1 Large Cucumber (Peeled and cut into 1/8-inch slices)
1 Small Red Onion (Cut into thin slices)
12 Kalamata Olives
1 Cup Feta Cheese (Crumbled)
½ Cup Red Wine Vinegar
1 Tablespoon Fresh Oregano (Chopped)
1 Pinch Kosher Salt (To taste)
1 Pinch Freshly Ground Black Pepper (To taste)


1. In a small sauté pan, saute the garlic in the 1 tablespoon olive oil over medium-high heat, stirring often, until the garlic is caramelized and slightly crunchy. Set aside and let cool to room temperature.

2. Arrange the sliced vegetables on individual plates or a platter. Top with the olives and the crumbled feta.

3. Whisk together the vinegar, 1 cup olive oil, and oregano. Season each salad with salt and pepper, drizzle with the dressing, and top with the sautéed garlic.


Salads Gluten-Free


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