Traditional Greek salad, known as Horiatiki or Greek village salad, is commonly served in Greece from early spring through early fall. It highlights fresh seasonal produce such as juicy tomatoes, cucumbers, green bell peppers, and onions.
A proper Greek salad includes Kalamata olives and creamy feta cheese made from sheep’s milk. The feta is never crumbled but served in large blocks or chunks placed on top of the salad. The dish is finished simply with olive oil, vinegar or citrus, and dried oregano.
- 1 medium red onion
- 4 medium juicy tomatoes
- 1 English cucumber, partially peeled in a striped pattern
- 1 green bell pepper, cored
- A handful of Greek pitted Kalamata olives
- A pinch of kosher salt
- 4 tbsp extra virgin olive oil
- 1–2 tbsp red wine vinegar
- Blocks of Greek feta cheese (do not crumble)
- 1/2 tbsp dried oregano
- Cut the red onion in half and thinly slice into half moons. If desired, soak the onions briefly in iced water with a little vinegar to reduce their sharpness.
- Cut the tomatoes into wedges or large chunks.
- Cut the partially peeled cucumber in half lengthwise, then slice into thick half pieces.
- Thinly slice the bell pepper into rings.
- Place the vegetables in a large salad bowl and add a handful of Kalamata olives.
- Season lightly with a pinch of kosher salt and a little dried oregano.
- Drizzle the olive oil and red wine vinegar over the salad. Toss gently to combine without overmixing.
- Place large pieces of feta cheese on top and sprinkle with a little more oregano.
- Serve with crusty bread.