Greek Horiatiki Salad

One of my favorite refreshing salads is the Greek Horiatiki salad. It is simple and lets the fresh flavors of the veggies speak for themselves. The main thing to remember with this salad is the quality of your ingredients decides how good this tastes. Get some ripe tomatoes, crisp Persian cucumbers, a good olive oil. Quality Kalamata olives marinated in oil and spices (not vinegar) are important. Finding good feta (not dry) from your local international market is key. I believe traditionally, people also add green pepper, but I am not a fan. You can add it in or not, I like it without.

While this tastes delicious with sub-par ingredients, and you can get away with using olives with vinegar, or supermarket brand olive oil, every small change makes a huge difference in flavor! You can add grilled chicken to make this a Greek Horiatiki salad the main dish.

The best is to dip some toasted bread in the dressing once the salad is done.

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Greek Horiatiki Salad

One of my favorite refreshing salads is the Greek Horiatiki salad. It is simple and lets the fresh flavors of the veggies speak for themselves.

Course Lunch, Main Course

Cuisine Greek

Keyword greek salald, salad, summer salad

Prep Time 15 minutes minutes

Servings 1

Ingredients

• 2 ripe tomatoes (sliced in big chunks)
• 3 Persian cucumbers (sliced in circles) Persian cucumbers are small so if subbing in other cucumbers like an english cucumber only use 1.
• ½ medium red onion (sliced thinly in half moons) Red onion is very important for the flavor here, do not use other onion.
• 8-16 Kalmata olives marinated in oil preferred (how ever many you prefer)
• 2-4 oz creamy feta cheese cut in a large square (I found a delicious double cream feta at a local Mediterranean shop)
• 1 tsp dried oregano or more to taste (+ a pinch to sprinkle on top of the cheese)
• 3 tbsp olive oil + a drizzle
• 1 tbsp red wine vinegar
• 1/4 tsp salt (or to taste)

Instructions

• Wash and cut all the vegetables as per ingredient list. Chop the tomatoes into big wedges or slices first and sprinkle a bit of salt on them so they start releasing juices. Then cut the cucumber into circles. If using a large cucumber, consider cutting it into half moons. Slice the red onion into thin semi-circles. If you want you can slice the Kalamata olives in half.
• Toss all the vegetables in a bowl, and pour the red wine vinegar over them, then add the olive oil, 1 tsp dried oregano reserving the pinch for the end, and a bit more salt and toss again. Be careful not to over salt since the cheese is very salty. You can always add more in the end!
• Place the feta cheese on top of the salad in one large piece. I like to sprinkle the little pinch of dried oregano on the feta cheese with a drizzle of olive oil.
• Break up the feta and enjoy!