Greek Salad (Horiatiki) Recipe

A Greek salad isn’t just a dish—it’s summer in every bite, kissed by sun, sea, and simplicity.

A Greek Salad, a Fishing Rod, and New Friends in Mykonos

I shall never forget my first proper Greek salad—not the pre-packed, wilted kind, but a sun-drenched masterpiece of freshness and simplicity. It was in Mykonos, that dazzling whitewashed gem of the Aegean, where every breeze smells of salt, herbs, and distant laughter.

Lady Ashton and I had met a delightful Canadian couple—Bryan and Donna—aboard a cruise, and together we ventured to a tucked-away spot in Little Venice called Katerina’s. It was a family home turned restaurant, perched right over the sea, with waves lapping below and cats lazily draped across windowsills.

As we sat on the back deck, basking in the honeyed glow of the Mykonian sunset, a woman in the house next door calmly leaned out of her living room window, lowered a fishing line—and caught a fish. From her sofa.

We applauded, naturally. She gave a regal little bow as if this sort of thing happened daily. It was, in every sense, utterly glorious.

Then the salad arrived: thick slices of tomato, cool cucumber, sharp red onion, glossy Kalamata olives, and a slab of feta so fresh it practically introduced itself.

The first bite? Pure bliss. Sun-kissed tomato, crisp cucumber, mellow red onion—all lifted by the creamy, briny richness of feta. A perfect harmony of texture and taste.

Not just a salad—a love letter to summer. A bite-sized holiday by the sea.

That evening, under a peach-hued sky, we didn’t just discover the joy of real Greek salad—we made lifelong friends. Brian and Donna still call every week. Proof, if ever it were needed, that feta really does bring people together.

The Best Greek Salad: A Celebration of Summer on a Plate

Imagine, if you will, a dish that tastes like sunshine, smells like an herb garden on a warm breeze, and crunches like heaven’s version of a snack. That, my dear friend, is a Greek Salad—Horiatiki, if you’re being terribly proper.

It's not just a salad; it's a symphony in a bowl. Each bite is a brisk walk through a Mediterranean garden, barefoot and ever so slightly tipsy on the joy of life.

What Goes in a Traditional Greek Salad (And Why It’s Sheer Brilliance)

Let’s get one thing out of the way: there are no fancy tricks or molecular gastronomy shenanigans here. This is rustic, honest food—like your favorite grandmother who smells faintly of basil and knows how to pour wine without looking.

Cucumbers – Cool, crisp, and just cheeky enough to wake your palate up. I prefer English cucumbers—sweet, tender, and without those bitter, waxy jackets.

Tomatoes – Ah, tomatoes! Ripe ones, mind you. Think sun-warmed jewels that burst with juice. I like cherry tomatoes for their firm flesh and the fact that they don’t turn the whole bowl into soup.

Red Onion – Sliced into whisper-thin half-moons. Raw, yes—but if their bite is too bold for your liking, give them a quick soak in red wine vinegar or icy water to mellow their sass. Think of it as sending a diva to a spa—still dramatic, but far more agreeable.

Kalamata Olives – Deep, briny, and seductive—like Poseidon himself wearing an olive wreath. Leave them whole or slice them, but please don’t use the canned ones that taste like regret.

Bell Pepper – Traditionally green, but let’s be bold. Red or yellow ones are sweeter, sunnier, and frankly more charming.

Feta Cheese – Not the sad pre-crumbled nonsense from a plastic tub. I mean real Greek feta—sheep’s milk if you can find it—cut into generous cubes. Salty, tangy, creamy. Like a flirtatious poem in dairy form.

Why Chefs Adore Greek Salad (It’s Not Just the Simplicity)

It’s Ingredient-Driven: When the produce is good, the salad sings. When it’s great, it sings opera.

It’s a Canvas: Add grilled lamb? Divine. Toss in chickpeas? Why not. It adapts, like any good friend.

No Cooking Required: A chef’s dream when it’s 100 degrees and the kitchen feels like a dragon’s nostril.

Why Guests Keep Asking for It (Again and Again and Again)

It Feels Light, But Satisfies Deeply: It's like finishing a book that made you cry and smile all at once.

It’s a Show-Off Without Showing Off: That feta-on-top look? Haute couture in salad form.

It Tastes Like a Vacation: Sunshine, sea breeze, and one too many glasses of wine—without leaving your porch.

Fun Greek Salad Facts to Share Between Mouthfuls

Feta is protected by EU law. Only Greece can call it “feta.” The rest of us must mumble sheepishly with our “crumbled white cheese products.”

Kalamata olives are named after a town in the southern Peloponnese, and yes, they are that old—5,000 years of olive joy.

Lettuce is optional, darling. Traditional Greek salad scoffs at the stuff, but if you love a little crunch, no one's judging.

Final Thought: A Salad Worth a Sonnet (or Several Forkfuls)

Greek salad is not just food. It’s a feeling. A philosophy. A quick teleportation to a whitewashed taverna overlooking the sea, where plates are clinked, laughter is loud, and the wine flows freely.

So next time you make one, don’t rush it. Slice slowly. Drizzle lovingly. Eat outdoors if you can. And remember: Simplicity, done right, is its own kind of genius.

Easy Greek Salad Recipe — **Greek Salad Recipe**

Ingredients:

For the Salad:

2 red bell peppers, large-diced

1 hothouse cucumber, unpeeled, seeded, and sliced ¼ inch thick

2 ripe tomatoes, quartered, or 1 pint of cherry or grape tomatoes, halved

½ red onion, thinly sliced into half-moons

½ pound feta cheese, cut into ½-inch cubes (please avoid using pre-crumbled feta)

½ cup Kalamata olives, pitted and halved

1 head romaine lettuce, torn into bite-sized pieces

For the Vinaigrette:

2 cloves garlic, minced

1½ teaspoons dried oregano

½ teaspoon Dijon mustard

2 teaspoons honey

¼ cup good-quality red wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup good olive oil

INSTRUCTIONS:

Prepare the Vegetables:

In a large serving bowl, combine the red bell peppers, cucumber, tomatoes, and red onion.

Make the Vinaigrette:

In a small bowl, whisk together the garlic, oregano, Dijon mustard, honey, red wine vinegar, salt, and pepper. While whisking continuously, slowly drizzle in the olive oil until the dressing becomes smooth and emulsified.

Assemble the Salad:

Pour the vinaigrette over the prepared vegetables and toss gently to coat evenly. Add the Feta and Olives Fold in the diced feta and halved Kalamata olives, being careful not to break up the cheese.

Let the Flavors Mingle:

Allow the salad to rest at room temperature for about 30 minutes, giving the ingredients time to absorb the flavors of the vinaigrette.

Add the Romaine and Finish:

Just before serving, add the torn romaine lettuce to the bowl and toss everything gently to combine. Taste and adjust the seasoning—does it need a touch more salt or a crack of pepper?

Tips for success

1. Use Block Feta, Not Crumbles

Always buy feta in a block, preferably made from sheep’s milk and packed in brine. Cut it into generous cubes or lay a slab on top—crumbled feta lacks both the drama and the creaminess.

2. Choose Ripe, Firm Tomatoes

Tomatoes are the heart of the salad. Use cherry or vine-ripened varieties for the best balance of sweetness and structure. Salt them lightly and let them sit for a few minutes to concentrate their flavor.

3. Seed the Cucumber

If using a standard cucumber, slice it lengthwise and scoop out the seeds. This prevents excess water from diluting the salad.

4. Tame the Onion

Soak thinly sliced red onion in ice water or red wine vinegar for 10–15 minutes. It softens the sharpness and adds a gentle tang.

5. Go for Whole Kalamata Olives

Choose pitted, whole Kalamata olives for their superior texture and flavor. They bring a burst of briny intensity to each bite.

6. Season Simply, But Well

Stick to dried oregano, kosher salt, and freshly ground black pepper. Let the quality of your ingredients shine.

7. Serve at Room Temperature

Let the salad rest for 15–30 minutes after assembling. It allows the flavors to meld beautifully.

8. Lettuce? Optional.

Traditional Horiatiki doesn't include lettuce, but if you enjoy it, a handful of crisp romaine adds a refreshing crunch. Just keep it in the supporting role.

9. Share It with Friends

Greek salad is best enjoyed in good company—with warm bread, a chilled glass of wine, and a view of the sea (or at least a breeze through the window).