This is not a recipe! It is a list of ingredients that you put together to your taste. Relax! You can do this.
Everyone has taste buds and you do, too! Be brave, taste all through the process and when it tastes good, STOP!
One caveat . . . you may get full tasting the salad and totally ruin your appetite.
You will find this Greek salad in villages throughout Greece and in the Greek Islands. As far as I know, you will not be served a salad made with lettuce in Greece. I think our ancestors who came to America made it up to accommodate Americans who insist on having lettuce salads. Both versions are delicious, but if you eat the Village Salad, you must like cucumbers!
This salad is quite simple to put together and has no shortage of flavor. But it depends on the quality of ingredients you use. And you must “wing it” on the amount of everything you put in it.
So if you go to Greece and end up ordering Horiatiki Salata, here’s what you’ll find:
- Tomatoes – Choose perfect ripe tomatoes (somewhat firm but yielding slightly to the touch; glossy skin; fragrant.)
- Cucumbers– choose firm, smooth-skinned cucumbers.
- Choose firm and smooth looking green bell pepper and onions.
- Red onions- choose firm and smooth looking onions
- Kalamata Olives
- Pepperoncini Peppers
- Green Bell peppers– choose firm and smooth looking green bell pepper.
- Dried leaf oregano
- Cavender’s Greek Seasoning
- Kosher Salt
- Extra Virgin Olive Oil (For authentic and best tasting Greek salad, I like to use Trader Joe’s Greek Kalamata Olive Oil.)
- Red wine vinegar- You can also use another citrus option like fresh lemon juice, white wine vinegar or balsamic vinegar.
- Creamy feta cheese – made from sheep’s milk and served in large chunks or blocks crowning the salad (Please do not buy crumbled feta cheese. The best choice is a block of feta packed in brine. (Trader Joe’s has excellent brined feta.)
- No lettuce or any leafy greens, no additional fillers like other vegetables our croutons, no fancy dressings
So what about the dressing?
Simple! You will use vinegar or lemon juice and a good olive oil, always to taste
- Cut tomatoes in quarters. (You may garnish with cherry tomatoes, but don’t use them exclusively.)
- Cut peeled cucumbers in 1/4 inch slices. (Taste each cucumber. If it tastes bitter, don’t use it.)
- Cut bell pepper and onions into thin slices.
- Place all vegetables into a large bowl.
- Add olive oil, vinegar, part of the oregano, salt, pepper and Cavenders.
- Cut a small piece off your feta block and crumble it into your vegetables.
- Toss well and taste. When it tastes good to you, pour it onto a serving platter.
- Arrange the Kalamata Olives, Pepperoncini peppers and large chunks of feta over the salad.
- Sprinkle with oregano.
— Kalliope Manis Findley
From a family recipe