Horiatiki: The Authentic Greek Salad
There is no filler here. This salad relies entirely on the ripeness of the produce; if the tomatoes aren't ready, the salad isn't ready.
Temperature matters more than technique
Keep your vegetables at room temperature to ensure their natural flavors remain prominent. The feta slab goes on last, never crumbled.
- chef's knife
- large wooden salad bowl
What goes in.
- 4 largevine-ripened tomatoes, cut into thick wedges
- 1 largeEnglish cucumber, sliced into half-moons
- 1/2red onion, sliced into paper-thin rounds
- 1/2 cupKalamata olives, pitted
- 7 ozblock of Greek feta cheese
- 1 tbspdried oregano
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar
Serving the Feta
Place the block of feta directly on top of the vegetables rather than crumbling it. It allows each guest to break off exactly the amount they want for each bite.
The method.
Prep the vegetables
Cut tomatoes into thick wedges and slice the cucumber into half-moons about a quarter-inch thick. If the cucumber is waxy, peel it partially in stripes.
Assemble
Place the tomatoes, cucumbers, and red onion into the bowl. Toss gently by hand to distribute the onions.
Add olives and dress
Add the olives. Drizzle the oil and vinegar over the salad. Use your hands to toss once more so every piece is glistening.
Finish
Place the feta slab on top. Sprinkle generously with dried oregano and finish with one final light drizzle of olive oil over the cheese.
Other turns to take.
Green Pepper
Thinly sliced green bell pepper adds a sharp, grassy crunch common in many village-style versions.
Capers
Add a tablespoon of salt-cured capers for an extra punch of salinity.
When it doesn't go to plan.
Never use pre-crumbled feta; it is coated in cellulose to keep it from sticking and will not provide the same texture.
Use the best quality olive oil you have, as it serves as the primary base for the dressing.
Do not add salt until the end, if at all, as the feta and olives already provide enough brine.
The ones that keep coming up.
Should I add lettuce?
No. Lettuce dilutes the intensity of the vegetables and introduces excess water.
Can I make this ahead of time?
Only by an hour or so. If it sits too long, the salt from the feta and olives will draw all the moisture out of the tomatoes.
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