Original Greek Horiatiki Salata Recipe

Posted in on the 14th September, 2012


  • 2 large, ripe tomatoes, preferably heirloom, diced
  • 1/2 European cucumber, sliced
  • 1/3 medium yellow onion, sliced very thinly
  • 1 scallion
  • 2 hunks feta (about 1/4 pound)
  • 1 tub kalamata olives, drained
  • Olive oil
  • Balsamic or red wine vinegar
  • 1 teaspoon oregano

In Athens, or at restaurants that cater to mass tourism, Greek salads can be found with lettuce these days. But Greek cooks say a true Greek salad has just a few ingredients – tomatoes, seedless cucumbers, green bell peppers, onions, kalamata olives and feta cheese. It’s dressed with olive oil and red wine vinegar then garnished with a bit of dried oregano.

Original Horiatiki Salata recipe Directions:

Layer ingredients in a circular pattern in a shallow bowl. Drizzle with olive oil and vinegar to taste, and then sprinkle with oregano. Serve at room temperature.

Original Greek Horiatiki Salad recipe yield: 4 servings

Some tips for making superior Greek Horiatiki Salata:

Feta is soaked in brine, which accounts for its saltiness and, in younger specimens, its moist creaminess. Young feta is relatively mild in taste; the longer it soaks, the stronger and crumblier it becomes.

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