Introduction
Greek Salad, known in Greece as Horiatiki, is a fresh, vibrant dish that celebrates simple Mediterranean ingredients. Crisp vegetables, briny olives, creamy feta, and a bold oregano-olive oil dressing come together in a salad that’s light yet satisfying. It’s perfect as a side, a light meal, or a refreshing addition to grilled meats or seafood.
Ingredients
Fresh vegetables
4 medium ripe tomatoes, cut into wedges
1 large cucumber, sliced into thick rounds or half-moons
1 small red onion, thinly sliced
1 green bell pepper, sliced (optional but traditional in some regions)
Cheese and olives
200 g (7 oz) feta cheese, cut into large cubes or one thick slab
1/2 cup Kalamata olives, whole or pitted
Dressing
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano (Greek oregano if possible)
Salt, to taste
Freshly ground black pepper, to taste
Optional extras
Capers
Fresh oregano or parsley
A squeeze of lemon (non-traditional but popular)
Instructions
Prepare the vegetables by washing everything thoroughly. Cut the tomatoes into wedges, slice the cucumber, and thinly slice the red onion. If using bell pepper, slice it into rings or strips.
Place all the vegetables in a large serving bowl. Add the Kalamata olives and gently toss to combine.
Lay the feta on top of the salad, either as large cubes or a single slab for a traditional presentation.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
Drizzle the dressing evenly over the salad and feta. Do not overmix; Greek salad is best when gently tossed or left layered.
Finish with an extra sprinkle of oregano and a light drizzle of olive oil before serving.
Methods and Tips
Do not overdress. The vegetables release juices that naturally mix with the olive oil to create the sauce.
Use room-temperature tomatoes for the best flavor.
Keep the feta in large pieces to maintain its creamy texture.
Serve immediately or chill for 10–15 minutes for a more refreshing bite.
Variations
Add grilled chicken or shrimp to turn it into a complete meal.
Swap feta for grilled halloumi for a different texture.
Add avocado slices for extra creaminess (modern twist).
Include roasted red peppers for a smoky note.
History
Horiatiki originated in rural Greece as a farmer’s salad made from garden vegetables, olive oil, and local cheese. It reflects the heart of the Mediterranean diet, emphasizing freshness, simplicity, and high-quality ingredients.
Health Benefits
Rich in antioxidants from tomatoes and olive oil
Healthy fats that support heart health
Good source of calcium and protein from feta
Low in carbs and naturally gluten-free
Hydrating and refreshing, especially in warm weather
Nutrition (Approximate per serving)
Calories: 220–250
Protein: 7–9 g
Fat: 18–20 g
Carbohydrates: 8–10 g
Fiber: 2–3 g
Conclusion
This Classic Greek Salad is proof that simple ingredients can create incredible flavor. Fresh, colorful, and nourishing, it’s a timeless recipe you’ll come back to again and again. Eat or pass? This one is definitely EAT.