Fresh Greek Salad with Feta Cheese
A traditional Greek salad, known as Horiatiki, is a vibrant and refreshing dish that captures the essence of Greek cuisine. This rustic salad is a staple in Greek households and tavernas, celebrated for its simplicity and fresh ingredients. At its core, the salad features ripe, juicy tomatoes, crisp cucumbers, and sweet red onions, all chopped into generous pieces. These vegetables are complemented by the crunch of green bell peppers and the distinctive, slightly bitter taste of Kalamata olives. What sets a Greek salad apart is the addition of a thick slab or large crumbles of feta cheese made from sheep’s or goat’s milk, which adds a creamy, tangy element to the mix.
The salad is dressed with a drizzle of high-quality extra virgin olive oil and a splash of red wine vinegar, enhancing the natural flavours of the vegetables. A sprinkling of dried oregano (ideally freshly picked from a Greek hillside and flown to you by private jet) and a generous sprinkling of sea salt bring the dish together.
Whether enjoyed as part of a larger meal or on its own, a Greek salad is a delightful and healthy choice that transports you to the sun-drenched shores of the Mediterranean.
Fresh Greek Salad with Feta Cheese
Ingredients You Need:
- Tomatoes – Ripe, large, firm.
- Cucumbers
- Red Onions
- Green Bell Peppers
- Kalamata Olives – preferably pitted
- Feta Cheese
- Extra Virgin Olive Oil – preferably Greek
- Red Wine Vinegar
- Dried Oregano
- Sea salt
- Optional:
- Caperberries
- Fresh flat-leaf parsley
- Fresh Oregano
Gear You’ll Need:
- Cutting board
- Sharp knife
- Large salad bowl
- Small bowl or jar (for mixing dressing, if desired)
- Measuring cups and spoons
- Salad tongs or serving spoon
- Serving plates or bowls
How To Make It:
- Prepare the Vegetables:
- Cut the tomatoes into wedges or chunks
- Slice the cucumber into rounds or chop it into bite-sized pieces
- Thinly slice the red onion
- Slice the green bell pepper into rings or chop it
- Assemble the Salad:
- In a large salad bowl, combine the tomatoes, cucumber, red onion, and green bell pepper
- Add the Kalamata olives
- Add the Feta Cheese:
- Place the block of feta cheese on top of the salad in large chunks, or crumble it over the salad if you prefer.
- Dress the Salad:
- Drizzle the extra virgin olive oil and red wine vinegar over the salad.
- Sprinkle the dried oregano and a generous pinch of salt over the top.
- Mix and Serve:
- Gently toss the salad to combine the ingredients, ensuring the feta cheese remains in chunks if not crumbled.
- Garnish with a few capers and fresh parsley or oregano leaves, if desired.
- Serve Immediately:
- Serve the Greek salad immediately with crusty bread to soak up the delicious juices.
WorkTop Tips:
- I like to slice the onions in two ways – pieces and rings. It just makes things more interesting!
- Greek salad is best enjoyed at room temperature rather than straight from the fridge. This enhances the flavours and makes the salad more enjoyable. If you prepare it in advance, take it out of the fridge about 30 minutes before serving to bring it to room temperature.
- The quality of your ingredients will greatly impact the taste of the salad. Choose ripe, juicy tomatoes, fresh cucumbers, and high-quality extra virgin olive oil. For the best flavour, use authentic Greek feta cheese made from sheep’s milk.
- After assembling the salad and adding the dressing, let it sit for about 10-15 minutes before serving. This allows the flavours to meld together, making the salad even more delicious.
Wine Pairing:
If you’re feeling adventurous, try Assyrtiko, a traditional dry white from Santorini; fresh and mineral, it will pair well with the salad. If you’re feeling super adventurous, give Retsina a whirl; it’s a Greek wine flavoured with pine resin. I like it, but it is not for everybody. If you’re feeling simply outrageous, nothing hits the spot like Ouzo, an anise-flavoured aperitif from Greece that is best served chilled with a splash of water.
Photo by Farhad Ibrahimzade on Unsplash