How To Make Traditional Greek Salad
In Greece, Horiatiki or Greek village salad, is served most often from early spring to the early part of fall. And it’s truly the best use of the season’s quality produce including juicy tomatoes, cucumbers, green bell peppers, and onions.
Quality Greek kalamata olives and creamy feta cheese, made from sheep’s milk, are a must in this salad. And the cheese is never crumbled, but served in large chunks or blocks crowning the beautiful fresh salad!
Traditional Greek salad is typically served with a splash of citrus and extra virgin olive oil. Very basic and elegant.
- 1 medium red onion
- 4 Medium juicy tomatoes
- 1 English cucumber (hot house cucumber) partially peeled making a striped pattern
- 1 green bell pepper cored
- Greek pitted Kalamata olives a handful to your liking
- kosher salt a pinch
- 4 tbsp quality extra virgin olive oil I used Early Harvest Greek olive oil
- 1-2 tbsp red wine vinegar
- Blocks of Greek feta cheese do not crumble the feta, leave it in large pieces
- 1/2 tbsp dried oregano
- Cut the red onion in half and thinly slice into half moons. (If you want to take the edge off, place the sliced onions in a solution of iced water and vinegar for a bit before adding to the salad. I do this in the video).
- Cut the tomatoes into wedges or large chunks (I sliced some into rounds and cut the rest in wedges).
- Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2″ in thickness)
- Thinly slice the bell pepper into rings.
- Place everything in a large salad dish. Add a good handful of pitted kalamata olives.
- Season very lightly with kosher salt (just a pinch) and a bit of dried oregano.
- Pour the olive oil and red wine vinegar all over the salad. Give everything a very gentle toss to mix (do NOT over mix, this salad is not meant to be handled too much).
- Now add the the feta blocks on top and add a sprinkle more of dried oregano.
- Serve with crusty bread.