Go Back
Print Pin

The Greatest Greek Salad (Horiatiki)

Course Salad
Cuisine Greek
Keyword can be side dish or main meal
Prep Time 20 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 2 whole large tomatoes
  • 2 whole cucumbers
  • 1 handful romaine lettuce optional
  • 1 medium purple onion
  • 10 whole Greek olives
  • 8 ounces feta cheese (I prefer whole block) to taste
  • 2 tablespoons sumac optional
  • 1 dash Himalayan sea salt to taste
  • 1-2 ounces red wine vinegar
  • 2 ounces olive oil (cold pressed, extra virgin preferred) to taste

Instructions

  • Wash and peel cucumbers. Then cut into slices 1/2 inch thick.
  • Wash and cut tomatoes into chunky wedges.
  • Peel and wash onion and slice very thin.
  • If you are using lettuce, wash and cut into bite size pieces (optional).
  • If you are making this as a side dish, use salad plates. If you are making this recipe as a main course, use large dinner plates and add more of each ingredient.
  • Arrange the lettuce (optional), tomato, and cucumber on the plate. Place sliced onions on top.
  • Take feta cheese block, and cut into thick pieces, arrange on top of vegetables.
  • Place olives around the plate.
  • Separately drizzle the wine vinegar and olive oil over the salad. (Optional: Sprinkle on the sumac and Himalayan sea salt.)

Notes

While this dish is delicious no matter what variation you make, I recommend that you use organic ingredients whenever possible.  Although having a Greek salad made this way is always delicious, there is nothing like eating a Greek salad in Greece, made by a  villager, sipping ouzo, and staring out at the ocean on a warm, balmy night. Barring that, try a little Greek background music and a lot of lively friends at the table!