About the Recipe
The Greek Salad, or Horiatiki Salata, which literally translates to "village" or "peasant salad," is the quintessential dish of Mediterranean summer cuisine. It is a deceptively simple, vibrant, and utterly refreshing salad that celebrates the peak flavor of sun-drenched, seasonal produce.
Unlike many Western adaptations, a truly traditional Greek salad is defined by the absence of lettuce. Its heart lies in the chunky, rustic combination of:
Ripe Tomatoes: Bursting with natural sweetness and juice.
Crisp Cucumber: Cooling and refreshing.
Red Onion: Thinly sliced to provide a sharp contrast.
Green Bell Pepper: Adding a subtle, earthy crunch.
Kalamata Olives: Briny and savory.
A Solid Slab of Feta Cheese: Often placed whole on top, rather than crumbled, for a creamy, tangy centerpiece.
The salad is finished not with a fussy vinaigrette, but with a generous drizzle of high-quality Greek extra virgin olive oil and a simple dusting of dried oregano. The magic happens as the rich olive oil, tomato juices, and feta brine mingle at the bottom of the bowl—a delicious liquid traditionally sopped up with crusty bread (a practice known as papara). Horiatiki is more than a side dish; it's a taste of the Mediterranean's simple, perfect approach to fresh food.
Ingredients
Salad Base:
3-4 Ripe Tomatoes: Cut into large chunks or wedges.
1 large Cucumber: Partially peeled and sliced into half-moons.
1 medium Green Bell Pepper: Seeded and sliced into rings or thick strips.
1/2 small Red Onion: Thinly sliced into half-moons.
1/2 cup Kalamata Olives: Preferably whole, brine-cured.
6-7 oz Block Feta Cheese: Served whole or in large chunks on top.
1/2 tsp Dried Greek Oregano
Sea Salt and Freshly Ground Black Pepper (to taste)
Simple Dressing:
1/4 cup Extra Virgin Olive Oil
1-2 Tbsp Red Wine Vinegar
Preparation
Prep Vegetables: In a large bowl, combine the tomatoes, cucumber, green bell pepper, and red onion.
Add Olives: Toss in the Kalamata olives.
Dress the Salad Base: Drizzle the vegetables with the red wine vinegar first, and toss gently. This allows the vinegar to season the vegetables before the oil coats them.
Season: Drizzle the olive oil over the top. Sprinkle generously with dried oregano and a pinch of salt and pepper. Toss gently once more. A truly authentic Greek salad gets much of its liquid dressing from the tomato juices mixing with the oil.
Add Feta: Place the large block (or chunks) of feta cheese directly on top of the salad. Do not crumble the feta into the salad if you want the classic presentation.
Serve: Garnish the feta with a final sprinkle of oregano and a little extra drizzle of olive oil. Serve immediately, traditionally with crusty bread on the side for soaking up the flavorful juices at the bottom of the bowl (papara).
Tip for Mellowing Onions:
If you find raw red onion too strong, you can soak the thin slices in a small bowl of cold water (or ice water with a dash of red wine vinegar) for about 10 minutes. Drain and pat them dry before adding to the salad.
Variations
This is a simple, rustic recipe that involves only chopping and assembling the fresh vegetables, olives, and feta, and then drizzling on the oil and vinegar.
While the preparation is quick, some authentic recipes suggest letting the salad sit at room temperature for about 15 to 30 minutes after tossing with the oil and vinegar. This allows the salt to draw out the natural juices of the tomatoes, which then mix with the oil and vinegar to create a rich, natural dressing.