CLASSIC GREEK SALAD

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A Refreshing Taste of Greece

The Classic Greek Salad, known in Greece as Horiatiki Salata, is one of the most iconic dishes of Mediterranean cuisine. Simple, rustic, and deeply flavorful, this salad is a celebration of fresh vegetables, high-quality olive oil, briny olives, and creamy feta cheese. Unlike many Western versions, the authentic Greek salad contains no lettuce, relies on minimal seasoning, and allows each ingredient to shine on its own.

This dish reflects the Greek philosophy of cooking: use the best ingredients, treat them with respect, and don’t overcomplicate things. When prepared properly, a Greek salad is not just a side dish—it’s a complete sensory experience that transports you to a sun-drenched taverna overlooking the Aegean Sea.

A Brief History of Greek Salad

The roots of Greek salad lie in rural Greece, where farmers would combine vegetables freshly harvested from their gardens. Tomatoes, cucumbers, onions, olives, and olive oil were everyday staples, and feta cheese—often made locally from sheep’s or goat’s milk—provided protein and richness.

Historically, this salad was eaten as a light meal, especially during the hot summer months when cooking indoors was avoided. Bread was always served alongside to soak up the olive oil and tomato juices left at the bottom of the bowl—a practice known as papara.

Over time, Greek salad became internationally popular, though many adaptations strayed from the original. This recipe stays true to the authentic Greek version, while offering helpful guidance for home cooks.

Ingredients You Will Need

Vegetables

  • 2 cups cucumber, sliced

    • Traditionally peeled in stripes or left fully unpeeled

    • English or Persian cucumbers work best due to fewer seeds

  • 1 cup cherry tomatoes, halved

    • Ripe, sweet tomatoes are essential

  • 1/2 red onion, thinly sliced

    • Adds sharpness and color

Olives

  • 1/4 cup Kalamata olives

    • Deep purple, rich, and fruity

  • 1/4 cup green olives

    • Slightly bitter and firm for contrast

Cheese

  • 1/2 cup feta cheese, cubed

    • Use authentic Greek feta (PDO) made from sheep’s milk or a sheep/goat blend

Herbs & Seasoning

  • 1 tablespoon fresh parsley, chopped

  • 1/4 teaspoon dried oregano

    • Greek oregano is highly recommended

Dressing

  • Extra virgin olive oil (about 3–4 tablespoons)

  • Optional: red wine vinegar (1–2 teaspoons)

  • Salt and freshly ground black pepper, to taste

Choosing the Best Ingredients

Because this salad is simple, ingredient quality is everything.

Olive Oil

Use high-quality extra virgin olive oil, preferably Greek. It should smell fruity and taste slightly peppery. This is not the place for neutral oils.

Feta Cheese

Avoid pre-crumbled feta. Authentic feta comes in brine and has a creamy yet crumbly texture. Cow’s milk feta lacks the tang and richness of traditional feta.

Tomatoes

If cherry tomatoes aren’t available, use vine-ripened tomatoes cut into wedges. Avoid tomatoes that are pale or watery.

Step-by-Step Preparation

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly.

  • Slice the cucumbers into thick rounds or half-moons.

  • Halve the cherry tomatoes.

  • Thinly slice the red onion. If the onion is very sharp, soak it in cold water for 5–10 minutes, then drain well.

Step 2: Assemble the Salad

In a large serving bowl:

  1. Add the cucumbers.

  2. Add the tomatoes.

  3. Scatter the red onion slices evenly.

  4. Add both Kalamata and green olives.

Do not mix aggressively—Greek salad should look rustic, not mashed.

Step 3: Add the Feta

Place the feta cubes gently on top. In Greece, feta is often placed as a single slab rather than cubed, but cubing works well for home serving.

Step 4: Season and Dress

  • Sprinkle dried oregano over the salad and feta.

  • Add freshly chopped parsley.

  • Drizzle generously with extra virgin olive oil.

  • Optionally add a splash of red wine vinegar.

  • Lightly season with salt (remember olives and feta are already salty).

  • Finish with freshly ground black pepper.

Step 5: Final Touch

Let the salad rest for 5–10 minutes before serving. This allows the flavors to meld naturally.

Authentic Tips from Greek Kitchens

  • Never refrigerate before serving. Greek salad should be served at room temperature.

  • Do not overdress. The vegetables should glisten, not swim.

  • No lettuce. Ever.

  • Bread is essential. Serve with crusty bread to soak up the juices.

Variations (While Staying Respectful)

While purists may object, these additions are common outside Greece:

  • Bell peppers (green only) – adds crunch

  • Capers – extra briny flavor

  • Fresh dill – a fragrant alternative to parsley

Avoid adding:

  • Lettuce

  • Avocado

  • Chicken

  • Sweet dressings

These turn it into a different salad entirely.

Nutritional Benefits

Greek salad is not only delicious but incredibly healthy:

  • Rich in antioxidants from tomatoes and olive oil

  • Heart-healthy fats from olives and olive oil

  • Calcium and protein from feta cheese

  • Low in carbohydrates

  • Naturally gluten-free

This salad is a cornerstone of the Mediterranean diet, one of the healthiest eating patterns in the world.

Serving Suggestions

Greek salad pairs beautifully with:

  • Grilled lamb or chicken souvlaki

  • Baked fish with lemon and herbs

  • Roasted vegetables

  • As part of a mezze platter with hummus, tzatziki, and pita

It can also stand alone as a light lunch with bread and a glass of chilled white wine.

Storage and Make-Ahead Tips

  • Best enjoyed fresh

  • Can be stored for up to 24 hours in the refrigerator

  • Keep feta separate if making ahead

  • Bring to room temperature before serving

Final Thoughts

The Classic Greek Salad is proof that simple food, when done right, can be extraordinary. It doesn’t rely on complex techniques or long cooking times—just honest ingredients and thoughtful preparation.

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