Horiatiki – A simple classic Greek salad of tomato, cucumber, onion, olives and feta cheese. Ideal as both a side dish or main meal salad, it just seems to taste of sunshine and holidays.
You will love this recipe not only is it very simple to make literally does capture the essence of fresh Greek food. Using fresh ingredients combined in a simple way to make a most delicious salad.
- Summer Salad
- Classic Recipe
- Vegetarian
- Easy Entertaining
- Side dish
Making the Best Greek Salad – Ingredients
This recipe has all the basics that make up a traditional Greek Salad. But as with any simple dish it relies on using good quality ingredients.
Tomatoes – For the best Greek salad, the tomatoes must be really ripe and flavourful. I used a mixture of large tomatoes cut into chunks and some cherry tomatoes halved.
Cucumber - I scoop out and discard the seeds for this dish. It makes the cumber flavour more concentrated and stops the juices from becoming watery.
Red onion – Red onions tend to have a milder flavour than yellow onions and are the best for this dish. Spring onions could be substituted at a push.
Olives – ideally use Greek Kalamata olives for the authentic flavour.
Feta – is a Greek white cheese made from sheep's milk or from a mixture of goat's and sheep milk. It has a soft crumbly slightly grainy texture and a tangy salty flavour which can range from being mild to quite tangy.
Since 2002, feta has been a protected designation of origin although you can get copycat Greek-style versions of the cheese I prefer to use the real thing.
Herbs - Oregano is traditional and this is one case when dried is probably best. It certainly suits me as I always have a jar in my herb and spice drawer.
If you want to use fresh herbs you could, of course, use fresh oregano but you might also like to try adding mint, parsley or dill.
The dressing – is just a simple vinaigrette style. I use red wine vinegar but have been known to use lemon juice. I always finish my salad with an extra drizzle of an extra virgin olive oil - use one with a good flavour. Simple salads like this rely on using good ingredients.
Serving Horiatiki
I'm told that it is traditional to serve Greek salad is with a whole slab of feta on the top and that is certainly the way I have had it served in Greece the most often. It may be authentic but it can look a little clunky like that.
Many recipes dice the feta before adding it to the salad. My preference is to simply crumble the feta into bite-size chunks into the salad after tossing all the ingredients together.
Then give it a final quick and light toss to distribute the feta through the salad. Do this gently or the pieces of feta will break up too much. But really, it is up to you how you serve it.
Unlike leafy green salads this salad does not go soggy when prepared ahead so it is great for making up ahead of time. Ideal for easy entertaining, perfect for picnics, packed lunches or to add as part of a buffet spread.
Variations
I have kept this Greek salad as authentic as possible, but even within Greece you may find some slight variations. Occasionally green peppers are added. Caper berries are also added in some areas. On holiday in Naxos we had it served with a delicious soft local goat's cheese.
If you vary from the basic do keep it simple. I think it is the simplicity of this salad that makes it so special.
Side Dish or Main
Greek salad is perfect to serve as a side dish with many Mediterranean style dishes. I love it with a simple grilled or pan-fried piece of chicken or fish.
It also makes a great light summer main meal salad. Just add some fresh bread to mop up any dressing remaining in the dish - Delicious!
More salads made easy
- Waldorf Salad
- Piquant potato salad
- Nicoise Salad
- Beetroot, squash and feta salad
- Rice salad with roasted peppers and onions
- Warm Chicken and Brie Salad
Step by Step Greek Salad
1 Remove the seeds from the cucumber and cut into chunks.
2 Cut the tomatoes into bite sized pieces.
3 Thinly slice the red onion.
4 Toss the vegetables with the olives.
5 Pour over salad dressing.
6 Add the feta and serve.
Greek salad
Ingredients
- 1 cucumber
- 1 small red onion thinly sliced
- 350 g tomatoes cut into chunks
- 50 g Greek Kalamata olives
- 4 tablespoons extra virgin olive oil preferably Greek plus extra to drizzle
- 1 tablepsoon red wine vinegar
- 1 teaspoon dried oregano plus extra to sprinkle
- salt and freshly ground black pepper
- 150 g Feta cheese
Instructions
- Cut a cucumber in half lengthways and scoop out the seeds, then cut in half lengthways again. Thickly slice into chunks. Toss together with 1 thinly sliced red onion, 350g (12oz) tomatoes and 50g (2oz) olives.
- Whisk together 4 tablespoons oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, salt and pepper. Pour over the salad and toss until coated.
- Finally add 150g (5oz) feta cheese, traditionally in one piece or crumbled into bite size pieces. Drizzle with a little more oil and sprinkle with a little extra oregano.
Monika Dabrowski says
I was craving Greek salad the other day, now I am craving it again, thanks to you, might have to make it this weekend!
Jacqueline Bellefontaine says
Its such a dleish salad it has that effect on you. Hope you made enjoyed it. J x