Traditional Greek Salad (Horiatiki)

This simple Greek salad was inspired by a trip to the islands of Patmos and Koswhere every little family-run taverna served their own version. It opened my eyes to how uncomplicated a true Greek salad should be! That’s exactly what I have recreated for you.

Horiatikior Greek village saladis served most often from early spring through summer and up until mid fall. Like Bulgarian Shopska or Italian Capresethe classic table salad uses just a few humble ingredientsyet has become an iconic dish that’s beloved around the world. It’s truly the best use of the season’s producelike crunchy cucumberssweet tomatoesand earthy green bell peppers. I know you’ll love it as much as I do!

What is in Traditional Greek Salad (Horiatiki)?

This easy recipe stays true to the traditional Greek saladwith easy-to-source ingredients and a no-whisk dressing.

• Tomatoes: Use Roma tomatoes or vine-ripe tomatoes. They stay somewhat firmwhich works well with the crunchy bell pepper and onion. 
• Cucumber: English cucumbers as they tend to be sweeter. If standard slicing cucumbers are all that’s availablefully peel their waxy skin.
• Onion: Red onion is sweet and mild enough serve raw. To further take the edge offa quick soak in ice water and a dash of vinegar does the trick. 
• Olives: Briny Kalamata olives are my favorite for a traditional Greek saladbut any high-quality olive you have on hand will work. 
• Bell pepper: An authentic Greek salad only uses green bell pepperbut of course you can use whatever bell pepper you like.
• Feta cheese: Whole blocks of Greek sheep’s milk feta packed in brine is idealas you’ll get those satisfying large pieces that make a Greek salad so special. That saidcrumbled feta can of course work in a pinch.
• Extra virgin olive oil: Use a full-flavor Greek olive oillike our Private Reserve from Kyparissia.
• Red wine vinegar: Adds a dash of acidity to make an easy vinaigrette with no whisking necessary. Though untraditionalyou can substitute with lemon juicewhite wine vinegaror lime juice.
• Seasoning: This salad is seasoned simply with a sprinkle of kosher salt and dried Greek oregano.

How to Make Greek Salad

This Greek salad recipe couldn’t be easier to make. Simply grab a serving bowl and get started:

• Shock the onion (optional). Halve and thinly slice one red onion into half moons. If you’d like to mellow its raw tastefill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the waterthen add the onion slices. Set aside to soak for 10 minutes or so while you prep the veggies.
• Prep the veggies. Slice 4 medium tomatoes into bite-sized pieces. Partially peel a cucumber into a stripe patternthen slice into half moons. Slice 1 green bell pepper into rings.
• Season. Place all the veggies in a large serving dishalong with a handful of pitted Kalamata olives. Remove the onions from the ice water and add to the platter with the rest of the veggies. Sprinkle on 1 1/2 teaspoons of dried oregano and a pinch of kosher salt. 
• Dress. Pour in 1/4 cup of extra virgin olive oil and 1-2 tablespoons of red wine vinegar. Give everything a very gentle toss. 
• Finish and serve. Break off or slice large pieces of feta and add to the top of the salad. Finish with a final sprinkle of 1/4 tablespoon of oregano. Enjoy!

What to Serve with Greek Salad

You can serve this simple Greek salad as a first course or side dish to just about any entree. But why not go Greek? Try:

• Meat: Chicken gyrospork souvlakior lamb Kleftiko.
• Fish: Shrimp Saganaki
• Vegetarian: Gigantes Plaki (Greek Baked Beans)Greek Chickpea Soup (Revithosoupa)or Greek Tomato Fritters
• For Dessert: Portokalopita (Greek Orange Cake)
• To Drink: Ouzoof course!

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