Crispy Feta Horiatiki — Greek Salad That Slaps
Charred tomatoes, snappy cucumber, and brined olives meet warm crispy feta in this sheet-pan Greek salad. Toss with oregano, lemon, and olive oil for a restaurant-worthy dish that's ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 8 oz block feta cheese
- 1 lb heirloom or beefsteak tomatoes, cut into wedges
- 1 medium cucumber, sliced into half-moons
- ¾ cup kalamata olives, pitted
- ¼ medium red onion, thinly sliced
- 1 whole lemon
- 1.5 tsp dried oregano
Instructions
- 1
Preheat oven to 425°F. Cut feta into a 2-inch-thick block and place on a sheet pan lined with foil.
- 2
Toss tomato wedges on the pan around the feta with 2 tbsp olive oil, salt, and pepper. Roast for 10 minutes until tomato edges char.
- 3
Spread cucumber, olives, and red onion on a large platter. Drizzle with 2 tbsp olive oil, oregano, and a pinch of salt.
- 4
Slide the warm feta and charred tomatoes onto the platter. Squeeze lemon over everything and serve immediately.
Tools you’ll need
- sheet pan
- foil
- large platter
- knife
- cutting board
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