Greek Salad (χωριάτικη σαλάτα)

Greek Salad (χωριάτικη σαλάτα) in a bowl on a table

The delicious and beautiful Greek salad might just be the most popular dish in Greece. You can find it all over the country, from the mainland to the islands. It is served at quaint family tavernas to upscale and chic restaurants. This recipe is the most authentic and popular style (which means NO LETTUCE), with a focus on crisp, fresh vegetables.

Since there are only a few ingredients in a Greek salad it is important to use the highest quality ingredients. This goes the same for the Greek salad dressing. My rule with uncooked foods is you always have to use the best quality ingredients.

Greek Salad Ingredients

greek salad (horiatiki) ingredients

A Greek salad, also called horiatiki salata, is an incredibly easy, yet always delicious dish. Make sure to only use the best, freshest ingredients when you make yours.

4-5 Tomatoes – You can get by with one or two if they are extra large, but if you are using medium sized ones like me (see pic) then you’ll want to use more.

2 Bell Peppers – I used red, but if you want to use yellow or orange to provide more colors in the final salad then I say go for it!

3 Persian Cucumbers – you can also just use one large English cucumber if you like. It’s mostly personal preference.

1 Red Onion – thinly sliced. As you can see I am using two large shallots instead because it is my preference, but traditionally a red onion is used.

150 grams Feta Cheese – Here’s a classic debate in Greece. Do you use extra dry and crumbly feta in a Greek salad, or soft and mild. I personally prefer the latter but will never say no to the former either. Go with what you like best, after all you are the one eating it.

1 cup Kalamata Olives (about 75 grams) – Kalamata olives are the best olives for a Greek Salad and the ones you find most often in Greece. I suggest looking for vacuum sealed and marinated olives instead of canned in brine versions.

1 cup Greek Salad Dressing – you can use store bought or homemade. If you want to make it yourself my dressing recipe is down below.

Greek Salad Dressing Ingredients

greek salad dressing in pouring jar

120 ml (1/2 cup) Extra Virgin Olive Oil – as we are not cooking this dressing you want to use the best quality olive oil that you can find. If you cheap out on a few ingredients it is understandable (so do I at times) but NEVER cheap out on the olive oil.

60 ml (1/4 cup) Red Wine Vinegar – this is an absolute must for an authentic Greek Salad dressing so do not try to replace it with a white or an apple cider vinegar.

60 ml (1/4 cup) Lemon Juice – freshly squeezed is best, but if that isn’t available then you can use store-bought. As you can see by the picture above, even I had to make some concessions.

3 cloves Garlic – minced

2 tsp Dry Oregano – dry oregano is the key ingredient to an authentic Greek salad dressing and you’ll notice if it is missing. Honestly without the dry oregano the dressing tastes more like an American version of an Italian house salad dressing.

1 tsp Salt – you can add more if you feel it needs it, but since you are using this dressing for a Greek salad remember that good Feta cheese is quite salty so you might not need too much salt.

Black Pepper – freshly cracked, to taste

Making A Greek Salad

greek salad ingredients chopped with feta and dressing on the side

Chop all the vegetables into bite size pieces and mix together in a bowl. Do not add the cheese yet as it will get smashed and not look as pretty in the salad. At this point you can also pour in the dressing and mix that as well.

Greek Salad (χωριάτικη σαλάτα)

You can plate the salad now. Cut the feta into cubes and drop it on top, or you can slice of one large chunk and just lay it atop the salad as well. Drop over a few of the marinated Kalamata olives and serve. Enjoy!

greek salad in bowl

Greek Salad

This quick and easy recipe for an authentic Greek salad is the perfect starter for your al fresco summertime dinner parties.
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Course: Salad
Cuisine: Greek
Keyword: Fresh Vegetables, Greece, Salad, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 335kcal
Cost: $10

Equipment

  • 1 Bowl
  • 1 Knife

Ingredients

  • 4-5 Tomatoes You can get by with one or two if they are extra large but if you are using medium sized ones like me (see pic) then you'll want to use more.
  • 2 Bell Peppers I used red but if you want to use yellow or orange to provide more colors in the final salad then I say go for it!
  • 3 Persian Cucumbers you can also just use one large English cucumber if you like. It's mostly personal preference.
  • 1 Red Onion thinly sliced. As you can see I am using two large shallots instead because it is my preference but traditionally a red onion is used.
  • 150 grams Feta Cheese Here's a classic debate in Greece. Do you use extra dry and crumbly feta in a Greek salad or soft and mild. I personally prefer the latter but will never say no to the former either. Go with what you like best, after all you are the one eating it.
  • 1 cup Kalamata Olives about 75 grams – Kalamata olives are the best olives for a Greek Salad and the ones you find most often in Greece. I suggest looking for vacuum sealed and marinated olives instead of canned in brine versions.
  • 1 cup Greek Salad Dressing you can use store bought or homemade. If you want to make it yourself my dressing recipe is down below.

Greek Salad Dressing

  • 120 ml Extra Virgin Olive Oil (1/2 cup) as we are not cooking this dressing you want to use the best quality olive oil that you can find. If you cheap out on a few ingredients it is understandable (so do I at times) but NEVER cheap out on the olive oil.
  • 60 ml Red Wine Vinegar (1/4 cup) this is an absolute must for an authentic Greek Salad dressing so do not try to replace it with a white or an apple cider vinegar.
  • 60 ml cup Lemon Juice (1/4 ) freshly squeezed is best, but if that isn’t available then you can use store-bought. As you can see by the picture above, even I had to make some concessions.
  • 3 cloves Garlic minced
  • 2 tsp Dry Oregano dry oregano is the key ingredient to an authentic Greek salad dressing and you’ll notice if it is missing. Honestly without the dry oregano the dressing tastes more like an American version of an Italian house salad dressing.
  • 1 tsp Salt you can add more if you feel it needs it but since you are using this dressing for a Greek salad remember that good Feta cheese is quite salty so you might not need too much salt.
  • Black Pepper freshly cracked to taste

Instructions

  • Chop all the ingredients except for the feta and olives and place in a large bowl.
  • Whisk together all the dressing ingredients and pour into the bowl. Give a good toss to miss everything together.
  • Plate the salad.
  • Either cube the cheese and drop it randomly over the top of the salad, or cut a large chunk and place it right in the middle. Drop over some of the olives. Serve and enjoy!

Nutrition

Serving: 4people | Calories: 335kcal
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Greek Salad (χωριάτικη σαλάτα)

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