Traditional Greek Salad Recipe (Horiatiki Salada)
User Reviews
5
Traditional Greek Salad Recipe (Horiatiki Salada)
Description
The Traditional Greek Salad Recipe (Horiatiki Salada) features fresh garden vegetables like vine ripe tomatoes cut into bite-size pieces, sliced cucumbers, green bell peppers julienned, and red onions also julienned. Capers and two types of olives–kalamata and green Greek–add a salty, briny component. The salad is topped with a broken block of feta cheese rather than crumbles, which adds creamy, savory richness. The simple dressing of extra virgin olive oil and red wine vinegar is enhanced with dried oregano and seasoned with salt and pepper.
This salad is composed by layering the prepared vegetables in a large bowl or platter, then evenly placing the capers, olives, and feta on top. Drizzling the dressing over and finishing with the seasoning keeps the vegetables crisp and fresh. The textures vary from juicy and crunchy to soft and creamy, making it satisfying and balanced.
This version of Greek salad is ideal as a cooling side dish in spring and summer meals. It pairs well with grilled meats or seafood or can be served alongside bread as a light meal. Using a block of feta and pitted olives makes it easier to enjoy straight from the salad without extra handling.
For storage, keep the dressing and seasoning separate from the vegetables if making ahead to prevent wilting. The salad stays fresh up to three days refrigerated when components are stored separately. Any tomato variety can be used according to preference or season.
Ingredients
- 5 vine ripe tomato cored cut into bitesize pieces
- 1 cucumber sliced into half-moons
- 1 green bell pepper seeded and julienne
- ½ red onion peeled and julienne
- ¼ cup capers
- 10 to 12 kalamata olives pitted
- 10 to 12 green Greek olives pitted
- 8- ounce feta cheese block broken into bitesize pieces
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons oregano dry
- salt to taste
- black pepper to taste
Instructions
- Rinse and prepare all of the vegetables accordingly.
- Add the tomatoes, cucumbers, peppers, and red onions to a large platter or bowl.
- Evenly place on the capers, olives, and feta cheese.
- Drizzle on the olive oil and red wine vinegar.
- Sprinkle the oregano, salt, and pepper over top, and serve.
Notes
- Prepare the dressing separately and keep refrigerated for up to 1 day before serving to maintain freshness.
- Keep feta cheese and seasoning apart from vegetables until ready to serve to prevent sogginess.
- Using pitted olives simplifies eating without removing pits at the table.
- Opt for a block of feta cheese rather than crumbled for a more classic texture and presentation.
- Tomato types can vary; choose any ripe tomato available for this salad.
- Store salad components individually in the refrigerator for up to 3 days, then assemble before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 629mg | 26% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 24mg | 27% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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