Prep 15 mins Eat 15 mins
This authentic Greek Salad, known as Horiatiki Salata has become the most surprising new recipe in my repertoire recently. You can make it in only 15 minutes! I’ve made it so many times since our Greek Favorites cooking class in February that it has become standard issue when I have Persian cucumbers, good tomatoes and some sheep’s milk feta cheese in my fridge. Add the amazing Greek olives and olive oil given to us from Arianna Trading Company to the fresh ingredients and I could eat this salad over and over again. A little fresh mint, oregano and parsley from my garden make this dish accessible almost any time.
Not only is this authentic Greek Salad healthy, delicious and fresh, it is absolutely stunning when presented on a platter or in a salad bowl. Last week, I added some Columbus salame to it, which added a whole extra layer of flavor. But if you want to keep it authentic, follow these guidelines. I say guidelines, because you need to use creative license when making this dish, which is what I’m sure they do in Greece, depending on what’s in your garden or at the market.
Traditionally, you start with thin sliced tomatoes and thin sliced Persian cucumbers. If you are like me and want more greens or think a salad is not a salad without lettuce, start with a thin layer of thinly sliced romaine lettuce, then the tomatoes and cucumbers.
Slice some bell pepper – red, green, or whatever you happen to have and layer that next with the red onion.
Use fresh and quality ingredients when making the authentic Greek Salad.
We used Arianna Trading Company’s Greek olive oil and olives in our Greek Salad along with a fresh sheep’s milk feta cheese. I’ve used Valbreso Feta from France and Tnuva from Israel. I’ve purchased both of them at Costco.
Get creative with your Greek Salad, but keep it simple and fresh. Horiatiki Salata is considered a peasant dish in Greece and should be served when you have sweet ripe tomatoes and small Persian cucumbers if possible.
The fresh herbs – parsley, mint and oregano – are extremely important to having all the flavors come together in this authentic Greek Salad.
I’ve been wanting to go to Greece forever and we’re finally going within a month! I am excited to taste a lot more authentic Greek food and share with you all. Stay tuned!
Authentic Greek Salad
4 romaine lettuce leaves, chiffonade (sliced thin)
2 tomatoes, thinly sliced
3 Persian cucumbers, thinly sliced
1 green or red bell pepper, thinly sliced
1/4 cup red onion, sliced
1 anchovy, rinsed and patted dry
4 pepperoncini, sliced
1 teaspoon capers, rinsed
6+ pitted Kalamata olives
2 ounces Sheep’s milk feta cheese
1 Tablespoon Italian parsley leaves
1 Tablespoon fresh mint leaves
1 Tablespoon fresh oregano leaves
3 grindings fresh-ground black pepper
2 Tablespoons Greek olive oil
1 Tablespoon good red wine vinegar
1. Choose a large platter to layer this salad. Thinly slice (chiffonade) the romaine and spread on the platter. Next, add a layer of tomato slices, then the cucumber slices, followed by the green or red pepper slices and the red onion. Mince the anchovy and sprinkle the bits of anchovy over the vegetables. followed by pepperoncini, the capers, the olives and the feta cheese.
2. Mince the parsley, mint, and oregano and sprinkle over the entire platter. Grind pepper over it all. Stir together the olive oil and red wine vinegar. Just before serving, drizzle the oil mixture over the salad.
Servings: 4 204 calories per serving