Traditional Greek Salad

If you’ve ever been to Greece, you have undoubtedly had a traditional Greek salad. Also known as a “village salad” or horiatiki salad, this hearty Greek staple is chock full of crisp vegetables, briny kalamata olives, and feta cheese, with nary a lettuce leaf in sight. It’s topped with a thick slab of creamy feta cheese, then drizzled with Greek olive oil, oregano, and red wine vinegar. This salad can almost stand as a meal on its own. (This post was originally published on September 25, 2011.)

No matter whether you stay in Athens or venture out to a Greek island, (there are 227 inhabited islands), you’ll find a Greek village salad at every home, hotel or restaurant. Typical of most Mediterranean countries, you won’t find an authentic Greek Salad drenched in salad dressing.

Local, fresh ingredients, often coming from the back of the taverna or home, are full of flavor. And just like the Italian Caprese Salad, the “horiatiki salata” needs little more than a drizzle of good quality extra-virgin olive oil and a splash of red wine vinegar to finish.

Ingredients for a classic Greek salad:

While we traveled to three islands in addition to Athens, each establishment would have a slightly different approach to arranging their salads. While the basic ingredients were the same, one thing never changed, and that was the presentation. The traditional way is to make individual portions were served with large chunks of vegetables, and a triangle of feta on top of the salad.

• ​2 pounds fresh tomatoes. For best results, use the freshest, vine-ripened tomatoes you can find.
• 1 1/4 teaspoons fine sea salt
• 1/2 red onion
• 2 Tablespoons red wine vinegar
• 1 teaspoon dried oregano. While I usually urge for fresh herbs, this is one time when dried is preferred. Fresh oregano is too overpowering.
• 1 large English cucumber. English or Persian cucumbers are recommended as they don’t require peeling or seeding.
• 1 green pepper. Although I’m not a huge fan of green bell peppers, about the only way I can eat them is in this colorful Greek salad. Feel free to substitute red or yellow if you are not a fan! 
• 1 cup Kalamata olives. Canned black olives won’t be authentic.
• 2 Tablespoons capers, drained. This is an addition that varies from taverna to taverna.
• 1/4 cup extra-virgin olive oil. Greek Extra Virgin Olive Oil would be a great choice for this recipe! Plus extra for drizzling.
• A 10-12 ounce block sheep’s milk feta cheese. If you can’t find traditional Greek feta, substitute cow’s milk feta.

Making a traditional Greek salad:

While this is a very simple recipe with just a few ingredients, there are a couple of extra steps which give this salad extra flavor.

Soaking the tomatoes

This step not only ensures extra flavor, but also eliminates the extra tomato juice that accumulates in the bottom of the bowl.

• Cut the tomatoes into bite sized chunks or wedges.

• Toss the tomatoes and 1/2 teaspoon sea salt together and place in a colander over a bowl or the sink to drain for 20 to 30 minutes.
  

• While the tomatoes are draining, slice the red onion into thin slices and place in a small bowl with ice water. This soaking will take away some of the sharp bite, and soften the flavor of the onion. Let the onions sit for 15 minutes.

• While the tomatoes and onions are resting, finish cutting the veggies. slice the cucumber in half lengthwise, then in half again and then chop into bite sized pieces. No need to peel or seed. If you are using regular cucumbers, you’ll need to peel and seed them.

• Core and seed the green bell pepper, then cut into strips.

• Drain the tomatoes and onions and toss in a large bowl with bell peppers, cucumbers, olives and capers. 

• Drizzle with 1/4 cup olive oil, tossing to coat veggies. 

• Mix the red wine vinegar, dried oregano, black pepper and 3/4 teaspoon sea salt in a small bowl.

• Add vinegar mixture to the salad, gently tossing to coat. 

• Season with additional salt and pepper to taste.
• Cut block of feta into 1/2″ triangles and place one on each plate or arrange on top of the vegetables.

• Place on a large serving bowl, platter, or individual plates.

Variations: 

After coming back from Greece, I loved this salad so much, I wanted to bring it to potlucks and BBQs, picnics and parties. Since it’s difficult to serve to a large crowd, I ended up crumbling the feta so it was more evenly distributed and cutting the veggies a little smaller like this Greek Gyros Salad. Most Greek restaurants in the US will serve this salad on top of romaine lettuce which isn’t traditional, but a more cost saving alternative. I’ve also added pasta to make a Greek pasta salad for a crowd.  

What to serve with Greek salad:

Appetizers: 

Tiropitas or Greek Spring Soup or Greek Nachos.

​Main Dishes:

Grilled Greek Chicken

Grilled Rosemary Shrimp

Lamb Sliders

Greek Lemon Pasta

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Dessert:

Baklava

Orange Honey and Lavender Posset