Greek salad
A plate full of color
When we think of Greek cuisine, we quickly think of sun, sea, and simple yet flavorful dishes.
Our Greek salad, also known as horiatiki, is a perfect example. A plate full of color, freshness, and a slight kick. This salad pairs perfectly with seasoned (Greek) meat dishes like stifado, kofta, or a pita with chicken gyros. It also works really well as a fresh side for a barbecue.
Lunch or main course
While we often serve this salad as a side dish, in Greece it’s regularly eaten for lunch or even as a main course. Makes sense, because the combination of salty feta, ripe tomatoes, and olive oil is not only filling but also refreshing. And that simplicity is what makes it so versatile. Whether you’re putting together a full mezze spread (a table of small dishes to share) or just looking for a light meal, this dish fits right in.
A matter of tradition (or taste)
There are all kinds of small differences in how this Greek salad is made. Some swear by romaine lettuce or green bell pepper as a standard addition, others like to add a generous splash of red wine vinegar. And then there are the discussions about the type of olives (black or kalamata) or how thin the onion slices should be. We like to keep it simple. Just crisp cucumber, ripe tomatoes, black olives, feta, and thin slices of red onion.
The dressing brings it together
A good dressing is what ties a Greek salad together. No complicated sauces, just a simple mix made with good-quality ingredients. We use about 5 tablespoons extra virgin olive oil, the juice of half a lime, 2 teaspoons dried oregano, and a good pinch of salt. Mix it together and pour it over the salad.
The lime adds a bit more freshness compared to the classic vinegar version, and the oregano gives it that typical Mediterranean flavor. Let it sit for a few minutes and you’ve got a salad you’ll keep going back for.
For any time
For us, this is one of those dishes you can make year-round. In summer with grilled meat or fish from the barbecue, and in winter as a fresh contrast to stews. It also works as a light lunch with some crusty bread on the side. And the best part is, it barely takes any time in the kitchen. A few good ingredients, a bit of chopping, and a dressing. That’s all you need.
Greek salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Fresh Greek salad with cucumber, tomatoes, feta, and olives. Perfect as a light lunch or a side for grilled meat or BBQ.
Ingredients
- 2 cups cherry tomatoes, halved
- 4 oz feta cheese
- 1/2 cup black olives, or kalamata olives
- 1 cucumber
- 1 red onion
- Juice of 1/2 lime
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
Instructions
- Remove the seeds from the cucumber and slice it into thin half-moons. Add to a large bowl.
- Add the halved cherry tomatoes, black olives, and the small red onion sliced into thin rings.
- In a small bowl, whisk together the olive oil, lime juice, dried oregano, and salt. Pour over the salad and toss well.
- Crumble the feta over the salad and toss once more. Add extra salt, black pepper, or olive oil to taste. It’s that simple!
- Cook Time: 15 minutes
- Category: Lunch, Side Dish
- Cuisine: Greek
