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Greek Salad (Horiatiki Salata)

Print Recipe
Prep Time 30 minutes
Total Time 2 hours 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.