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Vibrant and bursting with Mediterranean flavor, the traditional Greek salad is a timeless dish that celebrates freshness in its purest form. With juicy tomatoes, cucumbers, onions, and creamy feta, this salad is more than just a side, it's a satisfying and wholesome meal in itself.
What sets this version apart is the addition of marinated Kalamata olives, infused with vinegar and olive oil for added depth and authenticity. It is the ideal lunch or light dinner for anyone who wants fresh flavor without a full-blown kitchen adventure.
What is Traditional Greek Salad (Horiatiki)?
Greek Salad known in Greece as Horiatiki which literally means village-style, is a dish made from a handful of sun-drenched ingredients. Its roots are deeply planted in the countryside, where farmers would toss together whatever the garden gave them. This includes ripe tomatoes, cucumbers, red onions, Kalamata olives, and slabs of fresh feta.
What makes it uniquely Greek is the approach to bold flavors and the use of real feta. You’ll find this salad on almost every table in Greece, from seaside tavernas to grandma’s backyard, often served as a starter or during lunch.
Pro Tips for the Best Greek Salad
- Buy real feta and the good stuff comes in blocks stored in brine. Don’t use the dry crumbles if you want that creamy-salty tang that defines Greek salad.
- Don’t refrigerate your tomatoes because room-temp tomatoes have way more flavor. Cold ones are flavor vampires.
- Let the olives marinate. It’s a small step, but that 2-hour soak in vinegar and oil transforms them from snacky to spectacular.
- Greek salad isn’t about perfect dice. It’s about generous, uneven chunks that hold texture and soak up dressing.
- Toss gently, as this salad is more architecture than stew. Build it gently, but don’t mash it.
Frequently Asked Questions
What makes this salad “Greek”?
It’s all about simplicity and quality, such as the use of feta, Kalamata olives, oregano, and olive oil in place of heavier dressings or fancy add-ins. No lettuce, no frills, just real ingredients doing their best work.
Can I add lettuce or greens?
You can, but then it’s not a traditional Greek salad. If you’re going for authenticity, skip the greens. If you're aiming for volume or variety, a handful of arugula or romaine won't get you banned from Athens.
Can I make it ahead of time?
Absolutely! But hold off on adding the feta and final drizzle of olive oil until just before serving so it doesn’t get soggy.
What protein can I add to make it more filling?
Grilled chicken, chickpeas, tuna, or even hard-boiled eggs make great protein-packed companions.
How to Store Greek Salad
You can store leftovers in the fridge for up to 2 days, but keep in mind that the cucumbers and tomatoes will release moisture, so the salad will get a little juicier over time. It’s still delicious, but just less crunchy. Also, tomatoes, cucumbers, and feta do not appreciate being frozen. The texture will go from crisp and creamy to mushy and tragic.
Ingredients
How to Make Traditional Greek Salad
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In a small bowl, combine Kalamata olives with a splash of white wine vinegar, olive oil, and a sprinkle of salt. Give them a stir and let them marinate for 2 hours.
In a small bowl, combine Kalamata olives with a splash of white wine vinegar, olive oil, and a sprinkle of salt. Give them a stir and let them marinate for 2 hours.
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Cut your feta into chunky cubes, no need for perfection here.
Cut your feta into chunky cubes, no need for perfection here.
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Slice the cherry tomatoes in half and set aside.
Slice the cherry tomatoes in half and set aside.
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Then, dice the large tomatoes and red onion, and thinly slice the cucumbers and spring onion.
Then, dice the large tomatoes and red onion, and thinly slice the cucumbers and spring onion.
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On a large serving plate, scatter your tomatoes, cucumbers, onions, and a bit of crumbled feta.
On a large serving plate, scatter your tomatoes, cucumbers, onions, and a bit of crumbled feta.
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Gently mix the vegetables to blend the flavors without bruising the veg.
Gently mix the vegetables to blend the flavors without bruising the veg.
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Top with the marinated olives and the remaining cubes of feta.
Top with the marinated olives and the remaining cubes of feta.
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Sprinkle generously with oregano and olive oil, and season with salt and pepper to taste.
Sprinkle generously with oregano and olive oil, and season with salt and pepper to taste.
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