This unique Greek Salad is arranged in mosaic salad form for a gorgeous and colorful presentation (that just also happens to taste delicious!) It’s made in the horiatiki style, with a focus on veggies, no lettuce, and a simple (yet delicious) dressing.

top view of Greek Mosaic Salad with ingredients scattered around

Table of Contents

The Story Behind the Recipe

Have you seen mosaic salads? They’re so pretty! So far I’ve seen melon mosaic salad (or “Tetris salad”) like this, this and this, and that presentation is just *chefskiss* perfect. Love.

I knew I wanted to bring that mosaic concept to a different type of salad. I originally wanted to do something that was fall-inspired, like apple, pear, and cheddar (and that’s still swirling in my brain), but when I was eating a Greek salad at a restaurant recently, it all clicked for me. The ingredients in horiatiki-style Greek salad would be PERFECT arranged mosaic-style!

unique Greek Mosaic Salad close-up

So I got to work, settling pretty quickly on cherry tomatoes nestled into squares secured by feta, cucumber, and green bell pepper squares.

Then I scattered on some Kalamata olives, red onions, fresh herbs, and a simple oregano olive oil dressing. Gah, love at first sight (and then more love at first bite!)

Greek Mosaic Salad on a ruffled white platter

Why You’ll Love Greek Mosaic Salad

  • Crowd-pleaser: There’s no way this mosaic Greek salad won’t impress!
  • Unique spin on a classic horiatiki-style Greek salad: Horiatiki Greek Salad is made simply with veggies and a straightforward dressing; no lettuce involved. It’s the perfect style of salad for the mosaic treatment!
  • Surprisingly easy: This Greek salad isn’t just easy to put together, it’s really not fussy. No need to be precious about it and get the squares exact; it’s going to look amazing no matter what!
Greek Mosaic Salad ingredients

Greek Mosaic Salad Recipe Ingredients

  • Red onion – You won’t need much onion; just enough to thinly slice and arrange over the top. I like to soak the onion in ice water to help mellow it out.
  • Cucumber – I use one large English cucumber for this mosaic Greek salad. You can use different types of cucumber if you prefer, just make sure it’s large enough to cut into cubes.
  • Green bell pepper – One large one with flat, even sides if you can find it.
  • Feta cheese – You’ll want a block of solid feta. Blot it with a paper towel to help sop up some of the moisture.
  • Cherry tomatoes – Try to find some cherry tomatoes that are smaller in size, or you can cut them in half.
  • Kalamata olives – Just a few, halved and scattered across the top.
  • Dressing – Just olive oil, red wine vinegar, dried oregano, and kosher salt.
  • Fresh oregano and/or or mint leaves – Arrange on top to make it extra pretty.
  • Bonus: I don’t have these in pics or ingredients but a few capers scattered along the top will never hurt!
Greek Mosaic Salad on a white platter

How to Make It

  1. First, you’ll want to slice up your onions and place them in a bowl of ice water. This will help to both mellow out the flavor and crisp them up nicely.
  2. Next, cut the sides off of your cucumber so that it’s a square shape, then cut it into cubes.
  3. Cut the sides off of your green pepper, making the pieces as large as possible. Then cut them into similar size squares as the cucumbers.
  4. Cut the feta into cubes.
  5. Grab a large rimmed platter and arrange the cucumber, feta, and bell peppers in a single layer, alternating colors and leaving room for the cherry tomatoes.
  6. Add the cherry tomatoes to their little spots.
  7. Drain the red onion and scatter over the top. Add the olives, too.
  8. Whisk together the olive oil, red wine vinegar, oregano, and salt. Drizzle it evenly over the top.
  9. Sprinkle the salad with a pinch of coarse salt and decorate with a few fresh oregano leaves and/or fresh mint.
soaking the onions in ice water for Greek Mosaic Salad
arranging veggies and feta cheese for Greek Mosaic Salad
pouring the dressing over Greek Mosaic Salad
top view of Greek Mosaic Salad on a platter

Tips for Success

  • Cut everything into roughly the same size cubes. I go for about 3/4-inch.
  • To prep ahead, cut up your feta and veggies then store them separately in an airtight container in the fridge (bell pepper and onion can flavor the other ingredients if stored together). Assemble right before serving.
serving of greek mosaic salad on a stack of plates with a silver and wood fork

I hope you love this fun spin on Greek salad! It’s one of my favorite recipes I’ve created lately. I’ve always loved a horiatiki Greek salad, and I think the mosaic presentation brings it to the next level!

close-up of Greek Mosaic Salad
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Greek Mosaic Salad Recipe

Prep: 15 minutes
Total: 15 minutes
Author: Kare
Yield: 4 servings
Sweet cherry tomatoes are nestled in between squares of cool cucumbers, crisp green bell peppers, and creamy feta cheese. Drizzle with a simple red wine viniagrette, top with red onion, Kalamata olives, and fresh herbs and dazzle your guests!
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Ingredients

  • 1/4 small red onion, thinly sliced (soaked in ice water for 15 minutes)
  • 1 English cucumber
  • 1/2 large green bell pepper
  • 4 ounces feta cheese (in block form; drained)
  • 1 cup small cherry tomatoes (if large, you can cut them in half)
  • 10-12 kalamata olives (halved)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon kosher salt
  • 10-15 fresh oregano or mint leaves (optional)

Instructions

Soak the onions

  • Thinly slice the onion and place it in bowl. Submerge it in ice water. Let it soak for 15 minutes. (This helps mellow out the flavor and makes them nice and crisp.)

Cut the veggies & feta

  • Meanwhile, cut the four sides off of the cucumber to square it off, leaving some green peel on the corners for color. Cut into roughly 3/4-inch cubes.
  • Cut the sides off of the green pepper, as large as possible. Square the edges then cut each piece into 3/4-inch wide squares.
  • Cut the feta into approximately 3/4-inch squares.

Arrange the salad

  • On a large rimmed platter, arrange the cucumber, feta, and bell peppers, leaving room for a cherry tomato here and there.
  • Plop the cherry tomatoes into the blank spaces.

Top with onion and olives

  • Drain the red onion slices and arrange over the top. Scatter the Kalamata olive halves over the top, too.

Add the dressing

  • In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and 1/4 teaspoon kosher salt. Drizzle dressing over the top of the salad.

Garnish

  • Sprinkle with a pinch of coarse salt. Decorate with fresh oregano or fresh mint if desired.
  • To serve, use a flat server or large serving spoon and scoop salad pieces onto a plate or into bowls.

Notes

Serves 4 as a side or 2 as a main dish.
To store leftovers, wrap the platter tightly with plastic wrap and refrigerate for up to 3 days. I’ve also simply moved the ingredients into a storage bowl for easier storing (even if the mosaic presentation is lost!)

Nutrition Facts

Serving: 1cup, Calories: 209kcal, Carbohydrates: 7g, Protein: 5g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 25mg, Sodium: 559mg, Potassium: 267mg, Fiber: 2g, Sugar: 3g, Vitamin A: 583IU, Vitamin C: 24mg, Calcium: 173mg, Iron: 1mg

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