Classic Greek Salad

Greek salad, known as 'Horiatiki', is a refreshing dish that embodies the flavors of the Mediterranean. With its simple yet vibrant ingredients, it offers a taste of Greece in every bite.

(Source: USDA)

Why You’ll Love This

This salad is loved for its simplicity and bold flavors. It's a versatile dish that can be enjoyed as a side or main course, providing a healthy and satisfying option.

Ingredients

• 4 ripe tomatoes, chopped
• 1 medium cucumber, sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 200g/7oz feta cheese, cubed
• 100g/3.5oz Kalamata olives
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh parsley, chopped, for garnish
• 1 teaspoon capers
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Mixed salad greens, optional
• Whole grain pita bread, to serve

Ingredient Notes (What & Why)

• Use high-quality extra virgin olive oil for the best flavor. (Source: FDA)
• Feta cheese can be substituted with goat cheese for a milder taste. (Source: BBC Good Food)
• Kalamata olives are traditional, but you can use any black olives if unavailable. (Source: Serious Eats)

Equipment

• Cutting board
• Chef’s knife
• Large mixing bowl
• Small whisk
• Measuring spoons
• Serving platter
• Salad tongs
• Mandoline slicer
• Airtight storage container
• Refrigerator

Timing & Temperature Guide

• Chop vegetables just before serving to maintain freshness.
• Refrigerate salad for 30 minutes if serving cold.
• Dressing can be made ahead and stored at room temperature.
• Serve salad at room temperature for the best flavor.
• Store leftovers in the refrigerator to keep fresh.
• Allow refrigerated salad to come to room temperature before serving.
• Use chilled ingredients for a refreshing summer dish.
• Avoid serving immediately after refrigeration for better taste.

Step-by-step Instructions

1. Start by preparing the vegetables: chop the tomatoes, slice the cucumber, and thinly slice the red onion and bell pepper. (Source: Bon Appétit)
2. Combine the prepared vegetables in a large bowl. (Source: NYT Cooking)
3. Add the cubed feta cheese and Kalamata olives to the vegetable mixture. (Source: King Arthur Baking)
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the salad ingredients and toss gently to combine.
6. For added flavor, mix in the capers and minced garlic.
7. Drizzle Dijon mustard and honey over the salad for a touch of sweetness.
8. If desired, add mixed salad greens for extra texture and color.
9. Garnish with fresh parsley before serving.
10. Serve the salad with whole grain pita bread on the side.
11. For a chilled salad, refrigerate for 30 minutes before serving.
12. Adjust seasoning to taste before serving.
13. Serve immediately for the freshest flavor.
14. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Culinary Science Notes

• Tomatoes release more juice when salted, enhancing the dressing.
• Feta cheese provides a source of umami, balancing flavors.
• Olive oil emulsifies the dressing, coating ingredients evenly.
• Acid in the vinegar helps to tenderize the vegetables slightly.
• Onions contain sulfur compounds, which mellow when soaked.
• Lemon juice prevents the browning of cut vegetables.
• Garlic releases allicin when minced, adding aroma and flavor.
• Oregano contains antioxidants, contributing to health benefits.

Pro Tips

• For the best texture, let the salad sit for a few minutes after adding the dressing.
• Use ripe tomatoes for a naturally sweet flavor.
• Slice vegetables evenly for a consistent texture.
• To mellow the onion’s sharpness, soak slices in cold water for 10 minutes before adding them to the salad.
• Add a sprinkle of oregano just before serving for an aromatic finish.
• Consider grilling the bell pepper for a smoky flavor.
• For a touch of heat, add a pinch of red pepper flakes to the dressing.
• If preparing in advance, keep the dressing separate until ready to serve.
• Balance the salad’s acidity by adjusting the lemon juice to taste.
• Experiment with different herbs like mint or dill for a flavor twist.
• Use a mandoline for uniformly thin vegetable slices.
• For a heartier meal, add grilled chicken or shrimp.

Variations

• Add grilled chicken for a protein boost.
• Incorporate quinoa for a hearty grain salad.
• Swap feta for goat cheese for a creamy texture.
• Include avocado slices for richness.
• Add roasted red peppers for a sweet, smoky flavor.
• Try sun-dried tomatoes for an intense tomato taste.
• Include a handful of arugula for peppery notes.
• Add toasted pine nuts for crunch.
• Include artichoke hearts for a Mediterranean twist.
• Use balsamic vinegar for a different tang.
• Try different olives like green or mixed varieties.
• Add fresh mint for a refreshing finish.

Substitutions

• Use goat cheese instead of feta for a milder flavor.
• Try green olives if Kalamata are unavailable.
• Substitute red wine vinegar with white wine vinegar.
• Use grape tomatoes if large tomatoes are out of season.
• Replace honey with agave syrup for a vegan option.
• Try lime juice instead of lemon for a different citrus note.
• Use shallots in place of red onion for a subtle taste.
• Swap fresh oregano for dried if unavailable.
• Use apple cider vinegar as a substitute for red wine vinegar.
• Substitute Dijon mustard with whole grain mustard.
• Replace capers with finely chopped pickles.
• Use iceberg lettuce if mixed greens aren’t available.

Dietary Adaptations

• For a vegan version, omit feta or use vegan cheese.
• For gluten-free, ensure pita bread is gluten-free or omit it.
• Omit honey for a vegan-friendly dressing.
• Add tofu instead of cheese for a plant-based protein.
• Use low-sodium olives to reduce salt content.
• Opt for low-fat feta to reduce overall calories.
• Serve with quinoa instead of bread for a gluten-free option.
• Ensure mustard is gluten-free for a celiac-friendly salad.

Serving Suggestions & Menu Ideas

• Pair with grilled lamb for a traditional Greek meal.
• Serve alongside a hearty moussaka.
• Enjoy as a side dish with roasted chicken.
• Accompany with a light seafood dish like grilled fish.
• Serve with warm pita bread and hummus.
• Pair with a crisp, refreshing white wine.
• Enjoy as a light lunch with a side of tzatziki.
• Serve as part of a mezze platter with olives and dips.
• Include in a picnic spread for a fresh option.
• Present as a starter before a Mediterranean main course.

Menu Ideas

• Greek-themed dinner party with souvlaki and baklava.
• Summer picnic with mezze and chilled beverages.
• Light lunch paired with iced tea or lemonade.
• Brunch spread with various Mediterranean salads.
• Casual family dinner with grilled kebabs.
• Vegan feast with plant-based sides.
• Holiday gathering with roast meats and salads.
• Outdoor BBQ with a variety of grilled vegetables.

Seasonal Variations

• Spring: Add fresh dill and radishes for a seasonal touch.
• Summer: Use heirloom tomatoes for vibrant color.
• Autumn: Incorporate roasted squash for warmth.
• Winter: Add roasted beets for earthiness.
• Use seasonal mixed greens for added freshness.
• Include seasonal herbs like basil in summer.
• Swap cucumbers for zucchini in late summer.
• Add pomegranate seeds in winter for a festive touch.

Troubleshooting & Common Mistakes

• Salad too watery? Drain excess liquid before serving.
• Dressing too acidic? Add a pinch of sugar or honey.
• Vegetables too soggy? Serve immediately after tossing.
• Onion too sharp? Soak in cold water before adding.
• Feta too salty? Rinse before cubing.
• Colors dull? Use fresh, vibrant produce.
• Salad lacks flavor? Adjust seasoning and herbs.
• Too oily? Reduce olive oil in the dressing.
• Cheese too soft? Use chilled feta for better texture.
• Veggies not mixing well? Toss gently but thoroughly.
• Salad too cold? Allow to reach room temperature before serving.
• Dressing separating? Whisk again before adding.
• Overdressing the salad, making it soggy.
• Using underripe tomatoes lacking flavor.
• Cutting vegetables too early, leading to wilting.
• Neglecting to season each layer properly.
• Not balancing acidity, leaving an overpowering tang.
• Ignoring the importance of high-quality ingredients.
• Skipping the resting time after dressing.
• Using pre-crumbled feta, which lacks texture.
• Storing dressed salad, leading to sogginess.
• Forgetting to toss gently to avoid breaking ingredients.

Make-Ahead, Storage & Reheating

Prepare the vegetables and dressing separately up to a day in advance. Store them separately in the refrigerator and combine right before serving for optimal freshness.

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad's texture.

This salad is best served cold or at room temperature. If chilled, allow it to sit at room temperature for 15 minutes before serving.

Freezing, Leftovers & Scaling

Freezing is not recommended for this salad as it affects the texture and taste of fresh vegetables.

Creative Leftover Ideas

• Use leftovers as a topping for grilled chicken.
• Mix with cooked pasta for a Greek pasta salad.
• Add to a sandwich with grilled vegetables.
• Top a slice of toasted bread for a bruschetta.
• Stir into cooked quinoa for a hearty lunch.
• Use as a filling for a wrap with hummus.
• Add to an omelet for a flavorful breakfast.
• Incorporate into a frittata for a Mediterranean twist.

This recipe is easily scalable. Double or triple the ingredients to serve a larger crowd, ensuring ample dressing for even coating.

Budget Notes & Substitutions

Using seasonal produce and local ingredients can reduce costs. Feta cheese may vary in price depending on the brand and quality.

Nutrition Facts

• Calories: Approximately 200 per serving.
• Total Fat: 16g.
• Saturated Fat: 5g.
• Cholesterol: 25mg.
• Sodium: 600mg.
• Total Carbohydrates: 8g.
• Dietary Fiber: 3g.
• Sugars: 5g.
• Protein: 6g.
• Vitamin D: 0mcg.
• Calcium: 150mg.
• Iron: 1mg.
• Potassium: 350mg.
• Vitamin C: 20mg.
• Vitamin A: 500IU.

Background & Origins

The Greek salad, or 'Horiatiki', is a traditional salad from Greece, typically served during the summer months. Its origins are rooted in the Greek countryside, where farmers would combine fresh produce with local cheese and olives.

Glossary of Terms

Horiatiki

A traditional Greek salad composed of tomatoes, cucumbers, onions, olives, and feta.

Feta

A brined curd white cheese made in Greece from sheep’s milk or from a mixture of sheep and goat’s milk.

Kalamata Olives

A large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in southern Greece.

Oregano

A flowering plant in the mint family, used for its aromatic leaves.

Emulsification

The process of combining two liquids that normally don’t mix, such as oil and vinegar.

Allicin

A compound in garlic that forms when garlic is crushed or chopped, known for its distinct aroma and health benefits.

Mezze

A selection of small dishes served as appetizers in parts of the Middle East and the Balkans.

Mandoline

A kitchen tool for slicing and julienning vegetables and fruits quickly and uniformly.

FAQs

Can I use other types of cheese?

Yes, goat cheese or a milder white cheese can be used as alternatives to feta.

Is Greek salad healthy?

Yes, Greek salad is generally healthy, rich in vitamins, and made with fresh ingredients.

How long does Greek salad last in the fridge?

It lasts up to 2 days if stored in an airtight container without dressing.

Can I make Greek salad in advance?

Yes, prepare the components ahead and combine them just before serving.

What can I serve with Greek salad?

Serve it with grilled meats, pita bread, or as part of a mezze spread.

Can I freeze Greek salad?

Freezing is not recommended as it negatively affects the texture of fresh vegetables.

What if I don't have Kalamata olives?

You can use any black olives as a substitute.

Is it necessary to peel the cucumber?

Peeling is optional, depending on your preference for texture.

How do I reduce the onion's sharpness?

Soak the sliced onion in cold water for 10 minutes before adding it to the salad.

Can I add lettuce to Greek salad?

Yes, adding mixed greens can enhance the texture and volume.

What are common mistakes to avoid?

Avoid overdressing and ensure the vegetables are fresh and ripe.

Why does my salad become soggy?

Overdressing or pre-mixing too early can lead to sogginess.

Classic Greek Salad

Print

Servings4

Prep15m

Cook0m

Total15m

Calories200

Ingredients

• 4 ripe tomatoes, chopped
• 1 medium cucumber, sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 200g/7oz feta cheese, cubed
• 100g/3.5oz Kalamata olives
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh parsley, chopped, for garnish
• 1 teaspoon capers
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Mixed salad greens, optional
• Whole grain pita bread, to serve

Instructions

1. Start by preparing the vegetables: chop the tomatoes, slice the cucumber, and thinly slice the red onion and bell pepper.
2. Combine the prepared vegetables in a large bowl.
3. Add the cubed feta cheese and Kalamata olives to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the salad ingredients and toss gently to combine.
6. For added flavor, mix in the capers and minced garlic.
7. Drizzle Dijon mustard and honey over the salad for a touch of sweetness.
8. If desired, add mixed salad greens for extra texture and color.
9. Garnish with fresh parsley before serving.
10. Serve the salad with whole grain pita bread on the side.
11. For a chilled salad, refrigerate for 30 minutes before serving.
12. Adjust seasoning to taste before serving.
13. Serve immediately for the freshest flavor.
14. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes:

• For the best texture, let the salad sit for a few minutes after adding the dressing.
• Use ripe tomatoes for a naturally sweet flavor.
• Slice vegetables evenly for a consistent texture.
• To mellow the onion’s sharpness, soak slices in cold water for 10 minutes before adding them to the salad.
• Add a sprinkle of oregano just before serving for an aromatic finish.
• Consider grilling the bell pepper for a smoky flavor.
• For a touch of heat, add a pinch of red pepper flakes to the dressing.
• If preparing in advance, keep the dressing separate until ready to serve.
• Balance the salad’s acidity by adjusting the lemon juice to taste.
• Experiment with different herbs like mint or dill for a flavor twist.
• Use a mandoline for uniformly thin vegetable slices.
• For a heartier meal, add grilled chicken or shrimp.