Greek salad
Greek salad, also known as Horiatiki salad, is a classic Mediterranean dish that showcases the simplicity and fresh flavors of Greek cuisine. This salad is known for its vibrant colours and combination of fresh vegetables, creamy feta cheese, and robust olive oil dressing.
Ingredients
- 13 - 15 baby tomatoes
- ½ Cucumber preferably English cucumbers
- 1 Red onion
- ½ Bell Pepper any colour
- 10 - 13 Kalamata Olives pitted
- 100 g Feta Cheese crumbled or block
Dressing
- 3 tbsp Extra Virgin Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Fresh Lemon juice
- 1 Garlic clove minced
- 1 tsp Dijon mustard optional for creaminess and depth
- ½ tsp Dried oregano
- ¼ tsp Salt or to taste
- ⅛ tsp Black pepper or to taste
- 2 tsp Honey optional, for a touch of sweetness
Instructions
Prepare the Vegetables:
- Tomatoes: Wash and chop into large chunks. If using cherry tomatoes, halve them.
- Cucumbers: Peel if desired, then slice into half moons or bite-sized chunks.
- Red Onion: Peel and thinly slice. To mellow the flavor, soak in cold water for a few minutes and then drain.
- Bell Pepper: Core, seed, and slice into thin rings or strips.
- Olives: Gently crush the olive with the flat side of a knife to loosen the pit, then remove it with your fingers.
- In a large salad bowl, combine the tomatoes, cucumbers, red onion, bell pepper, and olives.
Dressing:
- In a small mixing bowl or a mason jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, black pepper, salt, honey and Dijon mustard if using.
- Whisk everything together until well combined, or shake vigorously if using a mason jar.
- Taste the dressing and adjust the seasoning to your liking. You might want to add a bit more vinegar for tanginess or honey for sweetness.
- Drizzle over a Greek salad and toss to combine, or store in the refrigerator for up to a week.
Add the Feta Cheese:
- Crumble the feta and add it on top of the salad, or break it into large chunks if preferred.
- Drizzle some olive oil on top of the feta.
- Let the salad sit for a few minutes at room temperature to allow the flavours to meld. Serve with crusty bread.
Notes
Additions and Variations:
Lettuce: Traditional Greek salad does not include lettuce, but some modern versions add it for extra crunch.
Peppers: The most common colour of bell pepper used is green. However, you can use any colour based on your personal preference or availability. Try adding roasted red peppers for sweetness.
The most traditional olives used in a Greek salad are Kalamata olives, but there are a few other varieties you might consider based on your taste preferences.
Green Olives are tangy and slightly bitter, perfect for Mediterranean salads.
Black Olives are mild and earthy, great for most salads.
Kalamata Olives are rich and fruity, excellent for Greek salads.
