We’ve all ordered a Greek Salad at the restaurant, but when it comes the actual salad is very different than the poetic description in the menu. A pile of romaine with a few orange-colored tomatoes, even fewer cucumbers and one or two pathetic little olives. This salad is perhaps inspired by the flavors of Greece, but not Greek Horiatiki Salad. This is NOT what the Greeks eat, and it’s not what you should eat.
The Greeks eat something called Horiatiki Salad. This means country or peasant salad and it is my favorite salad ever! As you look through the pictures, you’ll notice that there is no lettuce! Greek Horiatiki Salad is meant to showcase all the flavor and freshness of late summer veggies. Because there are so few ingredients you must use the best produce you can find in order to truly showcase this delicious salad. Serve this salad with a European style, crusty bread and you’ve got a healthy vegetarian meal or a tasty side that will complement anything cooked on the grill. Happy cooking, everyone!
- 2 large cucumbers
- 2 red peppers
- 1/2 large red onion
- 1 lb vine-ripened tomatoes
- 6 oz block feta (Valbreso or President brand)
- 1/2 cup pitted kalamata olives (optional)
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tsp dried oregano
- Cut and seed the cucumbers, red peppers and tomatoes in 1/2 to 3/4 inch pieces.
- Slice the half onion to 1/8 inches thick.
- Layer the ingredients in this order; first cucumbers, then red peppers, onions, tomatoes, feta, olives and lastly oregano.
- Pour the olive oil over the salad, then follow with the vinegar.
- Let sit at room temperature for 10 minutes, then serve.
- Dip crusty bread in the salad dregs and enjoy.