To begin, gather all your fresh ingredients and rinse the tomatoes, cucumber, and bell pepper thoroughly under cold water. Dry them gently with a towel to prevent extra water from diluting the salad.

In a large mixing bowl, combine the tomato wedges, cucumber slices, and green bell pepper. For an authentic look, cut the vegetables in larger, rustic pieces to capture the traditional feel of a Horiatiki salad.

Add the thinly sliced red onion to the bowl. A quick tip to reduce the onion’s sharpness is to rinse the slices in cold water and pat them dry. This step is optional but helps if you prefer a milder onion flavour.

Add the Kalamata olives to the salad, keeping them whole and unpitted for authenticity. If preferred, you can also slice them, though traditionally, they are served whole.

Place the thick slices or chunks of feta cheese on top of the salad. In a classic Horiatiki, the feta is not crumbled but left in larger pieces, adding a distinct texture and flavour when mixed.

In a small bowl, whisk together the olive oil and red wine vinegar until well combined. This simple dressing highlights the freshness of the ingredients without overpowering them.

Drizzle the olive oil and vinegar dressing evenly over the salad. Sprinkle the dried oregano over the feta and the rest of the salad. Add salt and black pepper to taste, being cautious with salt as the feta and olives already add a salty element.

Serve the Horiatiki immediately, directly from the bowl or transfer to a shallow serving dish for a rustic presentation. Accompany with crusty bread to soak up the juices, and add an extra drizzle of olive oil if desired for a richer flavour.