The Classic Greek Salad: Simple Ingredients, Fabulous Flavors

The classic Greek salad, or horiatiki, provides a tantalizing combination of fresh and savory flavors.

It makes a satisfying side dish with grilled and roasted foods, or as a stand-alone meal for lunch accompanied by a crusty loaf of artisan bread or the traditional warm pita bread.

And just what do you need for a Greek salad?

Well, the traditional ingredient list is quite basic, featuring ingredients that are essential to a healthy Mediterranean diet.

It consists of chopped tomatoes, onions, and cucumbers. These are topped with slabs of feta cheese, side-dressed with black, briny olives, and lightly seasoned with oregano and salt. The whole dish is finished with a hearty pour of flavorful olive oil.

Regional additions can include capers and sliced bell peppers, but lettuce is typically not present in authentic horiatiki offerings.

The foods used are based on what a typical Grecian shepherd or farmer would have on hand for breakfast or lunch – in the same way a ploughman’s lunch reflects the foods an English farmer might have in the pantry.

Other names for horiatiki include country, peasant, or village salads, and close variations can also be found in a Cypriot or Turkish shepherd’s salad.

For our recipe, we’ve lightened up the olive oil by making a red wine vinaigrette, with a touch of Dijon mustard, fresh Mediterranean herbs, and a touch of salt and pepper.

I first sampled this simple, but delicious, vinaigrette on the Grecian isle of Ios – red wine vinegar, as well as lemon juice, are the most common acidic components for cooking used in many parts of the Aegean.

However, if you want to go all-out Zorba, stick to plain olive oil as a dressing, and garnish with the minced fresh herbs in the dressing recipe.

But, of course, you can add and use any ingredients you like. Take a look below for the recipe!

The Recipe

The Best Classic Greek Salad

Votes: 5 Rating: 4.8 You: Rate this recipe!

Print Recipe

Servings	Prep Time
6-8 servings	15 minutes

Passive Time

2 1/2 hours

Servings Prep Time 6-8 servings 15 minutes

Passive Time 2 1/2 hours

The Best Classic Greek Salad Votes: 5 Rating: 4.8 You: Rate this recipe! Print Recipe Servings Prep Time 6-8 servings 15 minutes Passive Time 2 1/2 hours Servings Prep Time 6-8 servings 15 minutes Passive Time 2 1/2 hours

Ingredients

For the Dressing:

• 2 teaspoons fresh oregano or 1/2 teaspoon dried
• 1 tablespoon fresh basil or 1 teaspoon dried
• 1/4 cup fresh parsley
• 2 cloves garlic
• 1/2 teaspoon Dijon mustard
• 4 tablespoons red wine vinegar
• 1/2 cup good quality extra virgin olive oil

For the Salad:

• 1 pound vine-ripened tomatoes
• 1 medium cucumber
• 1 red onion
• 1 red or green bell pepper
• 1/2 pound feta cheese preferably sheep or goat milk
• 1 cup pitted Kalamata olives

Servings: servings

Units:MetricUS Imperial

Instructions

For the Dressing:

1. Mince the oregano, basil, parsley, and garlic.
2. In a medium-sized jar with a tight-fitting lid, mix together the minced herbs and garlic, mustard, and vinegar. Add the olive oil a few tablespoons at a time, shaking well to emulsify after each addition. Season with salt and pepper.
3. Chill for a couple of hours before preparing the salad.

For the Salad:

1. Coarsely chop the tomatoes, cucumber, onion, and bell pepper. Combine in a large bowl.
2. Add the olives to the vegetables.
3. Pour three-quarters of the chilled dressing over the ingredients and toss lightly.
4. If needed, cut the feta cheese in large pieces. Lay the cheese on top and drizzle on the remaining dressing.
5. Cover with a clean dishtowel, and let stand for 20-30 minutes at room temperature to allow the flavors to blend. Serve!

Nutritional Information*

Nutrition Facts

The Best Classic Greek Salad

Amount Per Serving

Calories 279 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 7g 35%

Polyunsaturated Fat 2g

Monounsaturated Fat 16g

Cholesterol 22mg 7%

Sodium 476mg 20%

Potassium 309mg 9%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 4g

Protein 5g 10%

Vitamin A 42%

Vitamin C 72%

Calcium 17%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Prep and Organize

Read the recipe, gather your tools and ingredients, and wash the vegetables, using a colander for the most effective draining.

Step 2 – Mince the Herbs

Finely mince the herbs and garlic with a sharp knife and cutting board.

Step 3 – Mix the Dressing

In a medium-sized jar with a tight-fitting lid, mix together the minced herbs and garlic, mustard, and vinegar. Add the olive oil a few tablespoons at a time, shaking well to emulsify after each addition. Season to taste with freshly ground salt and pepper.

Extra garlic? Learn how to store these cloves properly!

Chill the dressing in the fridge for a couple of hours.

The flavors and texture of the dressing will be vastly improved if made ahead of time and allowed to chill before serving.

Step 4 – Chop the Veggies

Chop the tomatoes, cucumber, onion, and pepper. Place them in a large bowl.

Add the olives after the vegetables are chopped. Searching for even bolder flavors? Try roasting the olives in herbs and garlic before adding them to this dish.

Step 5 – Add the Dressing

After the dressing has chilled, pour three-quarters of the dressing over the mixed vegetables and toss lightly.

Step 6 – Garnish with Feta

If needed, chop the feta in large pieces.

Lay the feta on top of the mixed veggies. Drizzle with the remaining dressing.

sEarthy Pleasures

This tasty meal is usually served in small portions, but it delivers full-sized delight with the hearty, earthy flavors that it offers.

Featuring a delicious combination of fresh vegetables and herbs, along with the aged, savory flavors of brined olives, olive oil, red wine vinegar, and feta cheese, it’s a dish guaranteed to satisfy and please!

For the best flavor experience, remember to chill the dressing before serving, and allow the finished dish to sit at room temperature for 30 minutes.

Enjoy your horiatiki for lunch, or as a starter for any meal with roasted or grilled foods, or as a side next to a warm and hearty moussaka.

And it’s a must for any Mediterranean-themed patio party!

Include small servings on a mezze (appetizer) plater along with toasted pita, grilled kebabs, seasonal vegetables, and homemade tzatziki sauce.

Always a popular choice, there’s never any leftovers. And don’t forget the retsina… Opa!

About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

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