Horiatiki Salad

I absolutely adore this salad for its freshness, tanginess, crunchiness, and vibrant colors. It shines especially with in-season local tomatoes, yet it’s a delight year-round. Horiatiki Salad is wonderfully simple to prepare with zero cooking required. I prefer to assemble it about 20 minutes before serving to let the flavors meld beautifully.

This effortless Greek salad isn’t just easy to prepare; it’s also brimming with nutrients. I find it perfect as a dinner side, though it’s equally satisfying as a standalone lunch. Its adaptability also allows for additions according to personal taste while maintaining its classic simplicity. When presented in a large bowl, this salad invites everyone to enjoy its elegant and delicious flavors.

History

Horiatiki salad, also known as Greek village salad, has roots deeply embedded in Greece’s agricultural traditions. Traditionally, this salad was a staple meal for Greek farmers, who would use fresh, locally sourced ingredients readily available in their villages.

It began gaining mainstream popularity outside of Greece in the 1960s and 1970s. This period saw a global rise in interest in Mediterranean cuisine, driven by increased travel, the burgeoning health food movement, and a growing appreciation for the fresh, simple ingredients characteristic of Mediterranean diets. Greek restaurants and diners began appearing more frequently in Europe and North America, bringing with them traditional dishes like Horiatiki Salad. Its appeal was further boosted by the promotion of the Mediterranean diet, known for its health benefits and reliance on fresh vegetables, olive oil, and lean proteins.

Ingredients 

• Ripe tomatoes – Chopped.
• English cucumber – Sliced.
• Green bell pepper – Sliced.
• Red onion
• Kalamata olives
• Feta cheese – Planks, crumbles, or cubes.
• Extra virgin olive oil 
• Red wine vinegar 
• Oregano 
• Salt and pepper – To taste.

How To Make Horiatiki Salad

1. Chop the tomatoes, slice the cucumber and green bell pepper, and thinly slice the red onion.
2. Combine the chopped tomatoes, sliced cucumber, bell pepper, red onion, and Kalamata olives in a large salad bowl.
3. Whisk together the olive oil, red wine vinegar, and oregano in a small bowl. Drizzle this over the vegetables and toss everything together to coat well.
4. Arrange the feta cheese atop the salad, either in planks, crumbles, or cubes. Sprinkle a bit more oregano over the feta for added flavor.
5. Transfer the salad to a serving bowl and present it to your guests.

Step-By-Step Process

Chef Jenn’s Tips

• Opt for high-quality ingredients like vine-ripened or heirloom tomatoes, top-notch olives, and fruity olive oil.
• Traditionally, this salad features large slabs of feta cheese rather than crumbles to avoid a milky appearance. You can also try using goat or cow’s milk feta.
• Accompany the salad with wedges of pita bread to absorb the delicious juices at the bottom.

Make It A Meal 

Horiatiki Salad pairs exceptionally well with grilled dishes, such as Pork Souvlaki, making it a perfect addition to any barbecue or picnic. For a lighter fare, serve it alongside warm pita bread and some tzatziki for a delightful meal.

Storage 

Store any leftovers in an airtight container in the refrigerator for up to two days. While the salad is ideally enjoyed fresh, it remains tasty the next day, although the vegetables may release additional juices, resulting in a slightly soggier texture. Freezing this salad is not recommended due to the high water content in the fresh ingredients.