Authentic Greek Salad (Horiatiki)
This traditional Greek Salad, or Horiatiki, is a fresh and simple dish made with juicy tomatoes, crisp cucumbers, briny Kalamata olives, creamy feta, and a tangy vinaigrette. Perfect for warm summer days or whenever you crave Mediterranean flavors.
Ingredients
For the Salad
- 4-5 ripe tomatoes cut into large chunks
- 1 large cucumber peeled and cut into thick slices or chunks
- 1 red onion thinly sliced
- 1 bell pepper green or yellow, sliced
- 1 cup Kalamata olives whole or pitted
- 200 g 7 oz Greek feta cheese (preferably sheep's milk feta), served in a thick slice or block
- For the Vinaigrette Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard optional, for depth
- 1 tsp dried oregano
- salt and freshly ground black pepper to taste
Optional Add-Ons (Deli-style Variation)
- 3-4 stuffed grape leaves (dolmadakia)
- 1-2 hard-boiled eggs sliced
- 3-4 anchovies whole or fillets
- 1 peperoncini small pickled spicy green peppers
- 1-2 radish (cut into quarters)
Instructions
Prepare the Vegetables
- Begin by washing and cutting the vegetables into large chunks. The tomatoes should be juicy and ripe, with the cucumber peeled and sliced thick. Slice the bell pepper and red onion into rings or half-moons for added texture.
Assemble the Salad
- In a large salad bowl, combine the chopped tomatoes, cucumbers, bell pepper, and onions. Add the Kalamata olives on top.
Feta Cheese
- Place the feta cheese on top of the salad. It’s best served in a large block or thick slice, so that the creamy cheese can be easily broken into with a fork.
Seasoning
- Sprinkle the dried oregano generously over the salad. Season with salt and freshly ground black pepper, according to taste.
Prepare the Dressing
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), and dried oregano. Season with salt and pepper. Shake or whisk well until emulsified.
Dress the Salad
- Drizzle the vinaigrette dressing generously over the salad and toss gently to coat everything evenly.
Optional Deli Add-Ons:
- For a deli-style touch, add 3-4 stuffed grape leaves (domadakia), one sliced hard-boiled egg, one pepperencino, a radish cut into quarters and 3-4 anchovies atop the salad.
- If you want to add capers or make it Cretan-style, you can include the crunchy rusks (Paximadia) to soak up the delicious olive oil.
Serve
- Serve the Greek salad immediately, garnished with a few extra sprigs of fresh oregano, if desired.
Notes
Tips for Making the Best Greek Salad
Use Seasonal Veggies: Fresh, seasonal tomatoes and cucumbers are essential. Avoid overripe or watery tomatoes for the best flavor.
Feta: Always use authentic Greek feta made from sheep’s milk. It’s creamier and more flavorful than other types of feta. The block of feta (instead of crumbled feta) is key to the traditional presentation.
Oregano: Don’t skimp on the oregano—it’s the heart of the flavor. Fresh oregano is great, but dried oregano is more traditional for this dish.
Olive Oil: Use a good quality extra virgin olive oil. It’s a simple dressing, so the quality of the oil makes a big difference. No Lettuce: Traditional Greek salad (Horiatiki) doesn’t include lettuce—stick to the simple ingredients for authenticity.
Variations
Cretan Dakos: Add rusks (paximadia) for a heartier version of this salad. You can drizzle olive oil over the rusks before layering the vegetables on top.
Santorini Style: Try adding capers for an extra Mediterranean zing.
Americanized Version: Some variations outside Greece add lettuce, radishes, or peperoncini, but these aren't part of the classic recipe.