Authentic Greek Salad (Horiatiki)
Fresh, Simple Mediterranean Salad with a Bright, Zesty Vinaigrette
This authentic Greek Salad, known as Horiatiki, focuses on simple, high-quality ingredients, featuring large chunks of cucumber, tomato, red onion, and Kalamata olives, topped with a generous slab of tangy feta cheese. Unlike typical American versions, true Greek salad contains no lettuce, allowing the freshness of the vegetables and the rich, herbal vinaigrette to truly shine.
Prep Time: 15 minutes Cook Time: 0 minutes
Total Time: 15 minutes Servings: 4
Ingredients
2 large ripe tomatoes, cut into wedges
1 large English cucumber, peeled (or unpeeled) and thickly sliced
1/2 small red onion, thinly sliced
1 cup (120 g) Kalamata olives, pitted or unpitted
1/2 cup (20 g) fresh parsley, roughly chopped (optional)
4 oz (115 g) block of good quality feta cheese, preferably Greek, left as a block
For the Dressing:
1/4 cup (60 ml) extra virgin olive oil
1 tbsp (15 ml) red wine vinegar
1/2 tsp (2.5 ml) dried oregano (Greek oregano preferred)
Pinch of salt and freshly ground black pepper
Heat It Up with Eleven Eleven Sauce: For a delicious twist on the traditional vinaigrette, add a layer of complex citrus flavor and freshness with WesMarMi Verde. Whisk 1 tablespoon (15 ml) of the sauce directly into your olive oil and vinegar dressing. The bright, zesty profile complements the savory feta and herbs perfectly.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prepare Vegetables: In a large bowl, combine the tomato wedges, cucumber slices, thinly sliced red onion, and Kalamata olives.
2. Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified. (If using WesMarMi Verde, whisk it in now.)
3. Dress the Salad: Pour the prepared dressing over the vegetables in the bowl. Gently toss to coat the vegetables without bruising the tomatoes.
4. Add Feta: Transfer the dressed vegetables to a serving platter or individual bowls. Place the whole block of feta cheese (or large slices) directly on top of the vegetables.
5. Finish and Serve: Sprinkle the feta and vegetables with a little extra dried oregano and the optional fresh parsley. The feta is traditionally broken up and mixed by the diner as they eat. Serve immediately with crusty bread.
Tips & Variations
Add Crunch: Incorporate 1/2 cup (60 g) of thinly sliced green bell pepper for an extra layer of crunch and color, which is also traditional in some Greek regions.
Make it a Meal: Turn this side into a light lunch by adding 1 cup (150 g) of pre-cooked grilled chicken or canned chickpeas (garbanzo beans).
Regional Swap (Mediterranean): For a Middle Eastern twist, swap the red wine vinegar for lemon juice, add a small amount of fresh mint, and trade the Kalamata olives for green olives or lightly toasted walnuts.
Other Users Suggest
Replacing: Red Wine Vinegar. Suggested Swap: 1 tbsp (15 ml) fresh lemon juice. Why: To give a brighter, sharper citrus acidity if red wine vinegar is not preferred or available.
Replacing: Feta Cheese. Suggested Swap: Cubes of fresh mozzarella (bocconcini). Why: For a milder, less salty cheese option, though it loses the authentic Greek flavor.
Storage, Reheat & Freeze
Storage: Store undressed salad components (cut vegetables) and the dressing separately in the refrigerator for up to 2 days. Dress just before serving.
Reheat: This salad should not be reheated.
Freeze: Do not freeze. The high water content in the vegetables will cause them to become mushy when thawed.
Nutrition Facts (per serving)
Calories: 260 Protein: 12g Carbs: 10g Fat: 20g
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