The basic Greek tomato salad is far simpler than the well-known horiatiki. It requires only ripe but firm tomatoes, red onion (preferably), a pinch of salt, good extra-virgin olive oil, and a sprinkle of oregano. The result is bright, fresh, and effortless.
To prepare, core the tomatoes and cut them lengthwise into 4 to 8 wedges, depending on size. Leave the pieces fairly large so they hold their shape. Thinly slice some red onion and scatter it over the tomatoes. Season with a little salt and crumble in a couple of pinches of dried oregano, or tear in a few fresh oregano leaves if you have them.
Finish by drizzling the salad generously with your best extra-virgin olive oil and toss gently to combine. That’s all you need. Vinegar is optional—omit it for a purer tomato flavor, but if you choose to add cucumber, a splash of vinegar can complement the crunch and brightness.
Two common mistakes to avoid: cutting the tomatoes too small and using overly soft, overripe fruit. Small pieces and very ripe tomatoes tend to break down and make the salad mushy. Large, sturdy wedges preserve texture and flavor. If your tomatoes are extremely ripe and likely to fall apart, save them for cooking or use them sliced in a sandwich instead.
This simple tomato salad pairs well with almost anything—grilled meats, fish, or a light vegetable meal. It’s a reliable option for quick weeknight dinners and also makes a satisfying, light meal when served with crusty bread and a slab of feta. Fresh, minimal ingredients allow the tomato’s flavor to shine, making this salad a timeless summer favorite.