This Horiatiki Salad is an authentic Greek recipe just like you would find in any Taverna in Greece. A salad that you will find on many a greek table almost every day.
The secret to a really great “Horiatiki” Salad is the quality of your ingredients from the tomatoes to the oil and even the dried oregano.
So make sure you use some wonderful aromatic tomatoes such as truss, ox-heart or other heirloom varieties.
Try and pay a visit to your Greek delicatessen and invest in some good quality olive oil and a pack of the dried oregano on the stems. While you are there you can pick up your feta and olives!
What does Horiatiki mean?
Directly translated Horiatiki means village, hence Greek Village Salad. “Horiatiki Salata” is served at almost every meal and every Taverna in Greece has it one on their menu.
Food in Greece is simple and fresh, the warm Mediterranean sun makes for incredible tasting vegetables – the tomatoes are sweet and juicy, the cucumbers aromatic, the green peppers have an incredible crunch, whilst the feta is sharp-tasting and creamy. The oregano that is collected and allowed to dry in the hot sun has an incredible aroma
Is there lettuce in a Horiatiki or Greek Salad?
Let us clear this up once and for all, there is absolutely no lettuce or any leafy greens for that matter in a Horiatiki or Greek Salad – it is strictly made up of tomatoes, cucumber, green capsicum, onion and olives with a big slice of feta on the top and a good lug of quality olive oil.
No itsy, bitsy, cute little cubes of feta either, but a big chunk of it that you cut up and mix into the salad. There is no tiny drizzle of olive oil either but lots of it so you can dip your bread in the oil, tomato juices and red wine vinegar.
How to make horiatiki
1 PREPARE VEGETABLES
Wash the tomatoes, remove the core and bottoms, then cut into wedges. Wash the cucumbers, then peel, leaving alternate strips of green, remove the tops and ends, then cut into thick rounds.
Remove the papery skin, tops and ends of the onion, then cut into wedges. Wash the capsicums, remove the seeds and membranes then slice into 2.5 cm (1 inch) strips.
Place the tomatoes and cucumber in a mixing bowl and sprinkle with salt to taste, allow to sit for a few minutes so that the natural juices can be drawn out.
Drizzle with olive oil, add the vinegar and add the oregano then season with salt and pepper to taste, toss until well combined.
3SERVE & ENJOY!
Arrange your salad in a serving bowl, place the thick slice of feta on top, add a good lug of olive oil and garnish with some dried oregano.
Serve and enjoy with a glass or two of ouzo!
A few tips for the best Greek salad
- The only thing I would prepare the day before for this is salad is the vinaigrette, just put the oil, vinegar, oregano in a glass jar add some sea salt and cracked black pepper and keep in your fridge.
- This salad is even better if you make it an hour or two in advance and allow the flavours to develop.
- So fire up your barbecue, make your salad, cook your souvlakia and by the time they are ready you will have your traditional Greek salad ready and waiting to be enjoyed.
What to serve with your Horiatiki
- You can pair this salad with almost everything, from pasta, barbecue meats, roasted meats, or even casseroles.
- Or why not continue your trip to Greece and make a moussaka or souvlakia to go with it.
- It could even be a meal in itself if you serve it with some wonderful crusty bread such as ciabatta or a nice sourdough.
Try some more of our Greek Style salads:
- 3 large ripe truss tomatoes (approximately 360 grams)
- 2 medium Lebanese cucumbers (approximately 200 grams)
- 1 small red onion (small)
- ½ medium green capsicum (bell pepper)
- Sea salt and cracked black pepper
- ½ cup olive oil* (plus extra to pour over your feta)
- 3 tbsps red wine vinegar
- 1 tsp dried oregano
- 200 gram feta cheese (one big thick slice)
- ¼ cup black Greek olives
- Wash and trim all your vegetables. Cut the tomatoes and onions into rough wedges.
- Peel alternate strips of green in your cucumbers and then cut into thick rounds.
- Remove the core and seeds of the capsicum and cut into small strips.
- Place all your chopped ingredients in a large mixing bowl, add the olives, oil and vinegar, then season with salt and pepper.
- Toss your salad until well combined, taste and adjust seasonings according to your taste.
- Arrange your salad in a serving bowl, place the thick slice of feta on top, add a good lug of olive oil and garnish with some dried oregano.
- Serve and enjoy with a glass or two of ouzo!
- While may this may seem like a lot of oil for the dressing, the juices are ideal for dunking your fresh bread in – yum! If you prefer you may reduce the oil to a third of a cup instead.