How to Make Greek Salad — Canonical Horiatiki from a Cretan Grandmother and an Athens Seaside-Taverna Chef

Overview

This video reveals the canonical Horiatiki recipe, demonstrating how to prepare an authentic Greek village salad. Learn the crucial ingredients, precise cutting techniques, and traditional serving methods directly from a Cretan grandmother and an Athens seaside-taverna chef.

Ingredients

• 2 pounds (900 grams) of the ripest summer tomatoes
• 1 large English cucumber (340 grams)
• 1 small red onion (115 grams)
• 1 green bell pepper (170 grams)
• 1 cup (150 grams) of real Kalamata olives, with pits
• 1 whole, thick slab (8 ounces / 225 grams) of good sheep's milk feta
• 1 generous teaspoon of dried Greek oregano
• 1 tablespoon (15 milliliters) of good Greek red wine vinegar
• 1/4 cup (60 milliliters) of the best Koroneiki extra-virgin olive oil
• Crusty bread, for serving

Instructions

1. Cut 2 pounds (900 grams) of ripe summer tomatoes into thick 1-inch (2.5 cm) wedges and place them straight into your bowl.
2. Peel 1 large English cucumber (340 grams) in stripes, leaving green bands, and slice into thick 1 centimeter half-moons. Add to the bowl.
3. Slice 1 small red onion (115 grams) paper-thin and soak in ice water for 10 minutes, then drain and add to the bowl.
4. Slice 1 green bell pepper (170 grams) and add to the bowl.
5. Add 1 cup (150 grams) of real Kalamata olives, with pits inside, to the bowl.
6. Place a whole, thick slab of 8 ounces (225 grams) of good sheep's milk feta on top of the vegetables in the bowl.
7. Sprinkle 1 generous teaspoon of dried Greek oregano directly on the feta.
8. Drizzle 1 tablespoon (15 milliliters) of good Greek red wine vinegar around the vegetables, avoiding the feta.
9. Pour 1/4 cup (60 milliliters) of the best Koroneiki extra-virgin olive oil over everything.
10. Let the salad rest for 5 to 10 minutes to reach room temperature, 65 to 72 degrees Fahrenheit (18 to 22 Celsius).
11. Bring the untossed bowl to the table with the feta on top.
12. At the table, break the big piece of feta with two forks and toss all ingredients gently together with the beautiful juices at the bottom.
13. Serve immediately with crusty bread to sop up every last drop of juice.

In this video

• 2 pounds (900 grams) of ripe summer tomatoes should be cut into thick 1-inch (2.5 cm) wedges, never diced, as their juice forms the dressing base.
• One large English cucumber (340 grams) is peeled in stripes and sliced into thick 1 centimeter half-moons for texture and flavor.
• A small red onion (115 grams) must be sliced paper-thin and soaked in ice water for 10 minutes to mellow its pungency.
• Only a green bell pepper (170 grams) is used for its specific bitter edge, ensuring authentic Horiatiki flavor.
• Include one cup (150 grams) of real Kalamata olives with pits inside, as the pit helps preserve the olive's honest flavor.
• A whole, thick 8-ounce (225 grams) slab of good sheep's milk feta is placed on top of the salad, never crumbled.
• The dressing consists of dried Greek oregano sprinkled on the feta, 1 tablespoon (15 ml) red wine vinegar around the vegetables, and 1/4 cup (60 ml) extra-virgin olive oil over everything, with no lemon or balsamic.
• Horiatiki, meaning "village salad," traditionally contains no leafy greens such as lettuce.
• The salad must rest for 5 to 10 minutes to reach room temperature, 65 to 72 degrees Fahrenheit (18 to 22 Celsius), and should never be served cold.
• The salad is brought to the table untossed, and the feta is broken with forks before gentle tossing, with crusty bread for soaking up the juices (papara).

Frequently asked questions

What are the essential ingredients for an authentic Greek Horiatiki salad?

The core ingredients for a true Greek Horiatiki include 2 pounds of ripe summer tomatoes, a thick slab of barrel-aged feta, English cucumber, red onion, green bell pepper, and Kalamata olives with pits.

Is lettuce included in a traditional Horiatiki Greek salad?

No, a traditional Horiatiki, or "village salad," strictly excludes any leafy greens like lettuce. Its simplicity relies on the key vegetables, olives, and feta.

How should feta cheese be prepared for Horiatiki?

For an authentic Horiatiki, a whole, thick slab of 8 ounces (225 grams) of good sheep's milk feta is placed directly on top of the salad; it should never be crumbled.

What dressing components are used in a canonical Greek salad?

The dressing involves a generous teaspoon of dried Greek oregano on the feta, 1 tablespoon (15 milliliters) of red wine vinegar around the vegetables, and 1/4 cup (60 milliliters) of Koroneiki extra-virgin olive oil over everything, with no lemon or balsamic.

What is the ideal serving temperature for Horiatiki?

Horiatiki should never be served cold from the fridge. It needs to rest for 5 to 10 minutes to reach room temperature, between 65 to 72 degrees Fahrenheit (18 to 22 Celsius), to ensure optimal flavor.