Horiatiki Salad with Roasted Garlic Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant Greek salad featuring crisp vegetables, briny olives, and a tangy dressing made with roasted garlic and lemon, served chilled for a refreshing meal. This Greek recipe (vegetarian), ready in about 25 minutes, pairs ripe tomatoes, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large ripe tomatoes
• 1 medium cucumber
• 1/2 cup red onion
• 1/2 cup Kalamata olives
• 4 oz feta cheese
• 1 clove garlic
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp dried oregano
• pinch salt
• pinch freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and roast 1 clove garlic in a small oven-safe dish for 15 minutes until golden and soft, then mince it.
2. Step 2: In a small bowl, whisk 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/4 tsp dried oregano, and the minced roasted garlic until smooth; season with pinch salt and black pepper.
3. Step 3: Cut 2 large ripe tomatoes into wedges, peel and slice 1 medium cucumber into 1/2-inch thick rounds, and thinly slice 1/2 cup red onion.
4. Step 4: Combine tomatoes, cucumber, and red onion in a large bowl, then add 1/2 cup pitted Kalamata olives and 4 oz crumbled feta cheese.
5. Step 5: Drizzle the dressing over the salad and gently toss until all ingredients are coated, then let rest 10 minutes before serving to meld flavors.