Here's how to make an authentic Greek Salad also known as “horiatiki”, which will transport you to Greece with every bite! Juicy ripe tomatoes, fresh veggies, olives and a block of feta cheese. It's crazy delicious and a classic for a reason!
Here I'll show you how to make a traditional Greek salad which is known as "horiatiki". Translating to “village salad” in Greek, it might be a little different to the salad you've been eating all along. Apart from Italy, the one country I've visited most is actually Greece! Most of my closest friends are Greek, including my best friend of over 20 years, so I've come to understand and taste a lot of the delicious Greek cuisine.
If I had to rate it, a classic Greek salad is probably my favorite salad of all time, after a Persian shirazi salad taking first place, which I've been eating since childhood. Horiatiki salad is fresh, colorful and absolutely delicious, especially in the summer where tomatoes taste the best. Last year I travelled to Greece for a couple of weeks and ate it literally everyday, some days even twice a day! It's perfect as an appetizer, side salad, and even a meal on its own as a quick lunch in summer. Juicy tomatoes, crisp veggies, olives and feta drowned in olive oil….I mean whats not to love??
Table of Contents
What makes it a traditional Greek Salad?
Now a traditional Greek salad might be a little different than the salads you've eaten. First there is never any lettuce and juicy ripe tomatoes are the main ingredient which are chopped into large chunks or wedges, not in small pieces. The other veggies include cucumber, a very small amount of only green bell pepper and red onions, along with Greek kalamata olives.
The feta cheese is another hero which is never diced or crumbled. The whole slab goes right on top of the salad for you to break up as you enjoy it.
Lastly a Greek salad dressing doesn't traditionally include any red wine vinegar or garlic….it should only be good quality extra virgin olive oil, oregano and salt. Some towns in Greece also add a few capers or caper berries too. Served with some rustic bread to soak up the delicious juices left at the bottom of the bowl...yum!
Recipe Highlights
- Authentic: Ingredients are prepared the traditional way, which tastes like Greece in every bite
- Quick & Easy: Simple steps and dressing that's ready on the table in minutes
- Summer Fresh: Juicy tomatoes and crunchy veggies in season, make this the perfect summer salad
Ingredients and Substitutions
- Tomatoes are the hero vegetable in a Greek salad, so get the most juicy round tomatoes for the best flavor. When tomatoes are not in season, swap for cherry or grape tomatoes, however it will have a sweeter flavor
- Persian cucumbers are my go to as they're smaller and more crisp, with less seeds. Swap with regular or english cucumbers
- Green bell pepper is the only pepper you'll see in a traditional recipe and when thinly sliced it adds crunch and freshness without going soggy
- Red onion is used in a small amount. Also thinly sliced to compliment the flavor profile and not overpower the salad
- Kalamata olives give that classic salty kick. Swap with black olives if you can't get your hands on them
- Greek feta cheese, well its not a Greek salad without feta. The traditional way is to place the block on top. It presents better this way and doesn't get lost in the salad
- Extra virgin olive oil is essentially the dressing, so use the best quality olive oil you can find
- Oregano is the key herb. First in the dressing then for garnish on top of the feta when serving
- Capers is optional and adds an extra salty punch. I've found capers used in some regions and islands across Greece
How to make a Greek Salad
Make a Greek salad the traditional way...ready in no time and packs a punch of flavor. Here are my simple steps to make it a home:
Step 1: Prepare veggies - chop tomatoes into large chunks, slice cucumber into circles (I've peeled some stripes off the skin) and thinly slice the bell pepper and red onion
Step 2: Add all veggies to a large salad bowl with olive oil, oregano and season well with salt
Step 3: Mix and leave aside for 15 minutes for flavors to combine
Step 4: To serve, use the same bowl or transfer to a shallow salad bowl with all the juices at the bottom. Place feta block on top, sprinkle it with oregano and a drizzle of olive oil and enjoy!
Tips and Tricks
- The size of the vegetables doesn't need to be perfect, this keeps the salad traditional with a homemade feel
- Keep the feta in a block, not only it presents better but the creaminess stays in place and lets each person decide how much they want..so be first 😉
- Make it ahead and only prepare the vegetables and store them in the fridge, later when ready to serve, add the dressing, mix and finish off with the feta cheese
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for 1 day - I've found after a day the salad loses its crunch and becomes more watery
- You could also store the veggies and dressing separately then put together when ready to serve
Serving Suggestions
This Greek Salad pairs well with some crusty bread, crostini or focaccia to soak up all those juices at the bottom of the bowl. It also goes great with grilled meats or seafood, like this shrimp pasta or baked salmon.
For a Greek style menu, start with a spicy tirokafteri dip with pita chips, followed by some halloumi and this Greek salad on the side.
More Traditional Greek Recipes
More Mediterranean Salads
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Traditional Greek Salad (Authentic Horiatiki)
Ingredients
- 3 large round salad tomatoes
- 1 large Persian cucumber
- ¼ small red onion
- ½ green bell pepper
- ½ cup kalamata olives
- 1 teaspoon oregano plus extra garnish
- 4oz / 120g Greek feta cheese block
- 3 tablespoons extra virgin olive oil plus extra garnish
- Salt to taste
Instructions
- Chop the tomatoes into large chunks or wedges and slice the cucumber into round circles - I like to peel some stripes off the skin too. Then thinly slice the bell pepper and red onion
- Add all the veggies in a large salad bowl with 3 tablespoons of olive oil, the oregano and season well with salt. Stir together and allow it to sit for at least 15 minutes for the flavors to develop
- To serve, use the same bowl or optionally transfer to a different shallow salad bowl including all the juices at the bottom of the bowl. Place the block of feta whole right on the top and garnish it with a sprinkle of oregano and drizzle of olive oilEnjoy your delicious and authentic Greek Salad and don't forget some crusty bread to dip into the yummy juices left at the bottom
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