Greek Salad (Horiatiki Salata)
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Opa! This salad is a tasty combination of pungent onions, Kalamata olives, and pepperoncini mixed with the subtle flavors of tomatoes and feta cheese. This salad will easily feed 8-12 people.
Greek Salad (Horiatiki Salata)
Category
Italian & Mediterranean Recipes
Salads
Prep Time
30 minutes
Wait Time
2 hours
Total Time
30 minutes
Ingredients
- 4-5 large, ripe, tomatoes in bite size chunks
- 1 large red onion, sliced into thin half or quarter rings
- 1 green bell pepper, cored and cut into thin quarter rings
- 1-2 cucumber, seeded, quartered and cut into ¼“ slices
- Optional – Romaine lettuce
- 1/4 pound of Greek feta cheese, sliced or crumbled
- 1-2 dozen Greek Kalamata olives
- pickled pepperoncini hot peppers (for garnish)
- Dressing
- ½ cup red wine vinegar
- 1-2 tsp dried oregano
- 1-2 tsp kosher salt
- 2 cloves garlic, minced
- ½ – 1 tsp Dijon mustard
- ½ – 1 tsp ground black pepper
- ½ – 1 cup extra virgin olive oil
Instructions
- Prep the tomatoes, onion and green pepper.
- Peel the cucumber if you’d like; remove the seeds from the cucumber, and cut the cucumber in half or quarters lengthwise; slice the cucumber into 1/4-inch slices. Place the cucumber chunks in a colander and sprinkle with kosher salt to pull some of the water out of the cucumber – let drain for at least an hour.
- While it is not traditional, I like to add some Romain lettuce to this. I only use the lighter green lower parts because they are crunchier, and I keep the darker green upper leaves for a garden salad later.
- Mix the salad veggies and refrigerate for an hour or more.
- Blend the ingredients for the dressing.
- For an added touch, sprinkle the feta cheese with some oregano and black pepper.
- Just before serving, add the feta, olives, and dressing and toss through.
- Garnish with the pepperoncini and serve.