Classic Greek Salad

5 from 1 vote

Few things are more refreshing than a Classic Greek Salad (Horiatiki)--the way the Greeks make it! Juicy tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta cheese come together in a vibrant medley that’s as beautiful as it is delicious.

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Greek

Diet: Diabetic, Gluten Free, Kosher, Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

4 large round tomatoes (3/4 pound) or the same weight in plum tomatoes
3 Persian cucumbers (1/2 pound) or 1 average English cucumber
1 large green bell pepper halved, seeded, membranes removed
1 small red onion
1/4 cup extra-virgin olive oil preferably Greek, or as needed
2 tablespoons red wine vinegar or to taste
1-2 teaspoons dried oregano preferably Greek
Salt and freshly ground black pepper to taste
1/2 cup pitted and halved Kalamata olives
1 container (7-ounce) feta cheese in a block, preferably sheep's milk, drained
1 heaping tablespoon drained capers for garnish

Instructions

Prep the vegetables:
--Cut the tomatoes into 8 wedges, then cut each wedge in half crosswise into chunks. If using plum tomatoes, cut into 4 wedges, then in half crosswise.
--Slice the cucumbers into rounds. (If using a large English, cut in half lengthwise, then slice.)
--Thinly slice the green bell pepper.
--Slice the red onion vertically into quarter-moon slices.
Combine the cucumber, green bell pepper and onion in a large mixing bowl.
Add the olive oil, vinegar, 1 teaspoon oregano, salt, and black pepper to taste. Stir until combined.
Fold in the tomato chunks and black olives.
Transfer to a platter or serving bowl. Top with sliced feta wedges. Sprinkle with more dried oregano and top with capers.

Notes

SUBSTITUTIONS:

You can use one average English cucumber instead of three Persian (mini) cucumbers.
Use plum (Roma), cherry, grape, or Campari tomatoes instead of round.

TIP:

Fold in the tomatoes after tossing the other vegetables with the dressing and herbs so they don't break apart and water out the salad too quickly, which can happen with juicy, summer tomatoes.

MAKE AHEAD:

For the best result, have all the ingredients cut and ready. This can be done 24 hours in advance. When ready to serve, let the chill come off the tomatoes, then assemble the salad.

Nutrition