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Greek Salad

This authentic Greek salad, known as horiatiki, is a fresh, colorful mix of juicy tomatoes, crisp cucumber, green bell pepper, red onion, and Kalamata olives, topped with a thick slab of creamy feta and dressed with good olive oil, red wine vinegar, and dried oregano. There's no lettuce in the traditional version. This easy Greek salad recipe is ready in 15 minutes.

By Sefa Tedik Published

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Greek Salad
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Instructions

  1. In a small bowl, whisk ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 grated garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

  2. Arrange 1½ pounds tomato wedges, the sliced cucumber, green pepper rings, ½ sliced red onion, and ½ cup Kalamata olives on a large platter or shallow bowl.

  3. Pour the dressing over the vegetables and toss gently.

  4. Place the 7-ounce block of feta on top, drizzle with a little more olive oil, and sprinkle with a pinch of oregano. Serve the Greek salad right away, breaking up the feta at the table.

Tips

Use the ripest tomatoes you can find; they're the star of a Greek salad. Buy feta packed in brine for the creamiest texture and best flavor. Salt the tomatoes just before serving so they don't release too much juice.

Storage

Greek salad is best served fresh. Store leftovers in the refrigerator for up to 1 day; the vegetables will soften, but the juices are great for dipping bread.

Serving suggestions

Serve Greek salad with grilled chicken souvlaki, lamb, fish, or gyros, and plenty of crusty bread for the juices.

  • 30-minute meals
  • Healthy
  • Mediterranean
  • No-cook
  • Olive oil
  • Summer

Source: https://panfold.com/recipe/greek-salad

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