Best Classic Greek Salad
Classic Greek Salad (Horiatiki)
Classic Greek Salad, or Horiatiki, is a staple of Mediterranean cuisine that celebrates fresh, seasonal ingredients. With juicy tomatoes, crisp cucumber, tangy feta, and briny olives, this dish offers a refreshing balance of textures and flavors. Traditionally served as a starter or light meal, Greek Salad is both simple to make and packed with nutrition. Whether you’re eating al fresco in summer or seeking a healthy side dish year-round, this timeless salad fits beautifully into any meal plan.
Ingredients and Tools Needed
Ingredients (Serves 2–3):
- 2 medium ripe tomatoes, cut into wedges
- 1 cucumber, peeled in stripes and sliced
- 1/4 red onion, thinly sliced
- 1/2 green bell pepper, sliced into rings
- 1/3 cup Kalamata olives (pitted or whole)
- 100g (3.5 oz) block of feta cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Optional: A splash of red wine vinegar or lemon juice
- Salt to taste
Tools:
- Cutting board & knife
- Large salad bowl or serving platter
- Small jar or whisk (for dressing)
Understanding the Core Ingredients
Tomatoes: Provide juiciness and a touch of natural sweetness. Use vine-ripened tomatoes for best flavor.
Cucumber: Offers crunch and coolness. Traditional recipes use thick slices with part of the peel left on for texture.
Red Onion: Adds sharpness and bite. Soak in water for 10 minutes if you want a milder taste.
Green Bell Pepper: Slight bitterness adds contrast to the sweet and salty elements.
Kalamata Olives: Dark, almond-shaped olives with a deep, fruity flavor that define Greek salads.
Feta Cheese: Firm, salty, and crumbly—this sheep’s milk cheese is served in a thick slab on top, not crumbled.
Olive Oil & Oregano: A drizzle of rich, golden olive oil and a pinch of oregano bring the whole dish together with herbal warmth.
Step-by-Step Preparation
Step 1: Chop the Veggies
Cut tomatoes into wedges, slice cucumber, red onion, and green pepper. Arrange them evenly in a bowl or shallow serving dish.
Step 2: Add Olives
Scatter Kalamata olives across the top. Leave them whole for tradition or pit them for easier eating.
Step 3: Place the Feta
Lay the whole block of feta on top of the vegetables. Keeping it intact gives the salad a rustic, authentic look.
Step 4: Season and Drizzle
Sprinkle with salt and dried oregano. Drizzle generously with olive oil and a touch of red wine vinegar or lemon juice if desired.
Step 5: Serve Immediately
Serve as-is or lightly toss just before eating. Best enjoyed fresh, at room temperature.
Optional Add-Ins
- Grilled Chicken: Add protein by slicing grilled chicken breast on top.
- Anchovy Fillets: For a savory umami boost, place 1–2 fillets alongside the feta.
- Capers: A small handful adds briny tang.
- Avocado: For a creamy texture and healthy fats.
Serving Suggestions
Serve this salad as a:
- Light lunch with crusty bread
- Side dish for grilled meats or seafood
- Appetizer with tzatziki and pita
Pair it with a crisp white wine like Assyrtiko or Sauvignon Blanc to echo the salad’s freshness.
Nutritional Highlights
Great source of calcium and antioxidants
Low in carbs, high in fiber
Rich in healthy fats (olive oil, olives, feta)
Loaded with vitamins A, C, and K
