Horiatiki Salad Recipe celebrates the beauty of simple, fresh ingredients. Juicy heirloom tomatoes, crisp cucumber, sweet red onion, and red peppers come together with chunks of toasted sourdough bread for a rustic touch and satisfying bite. The vibrant salad is dressed with fragrant Greek basil gently infused in extra-virgin olive oil, allowing its fresh, herbaceous flavor to mingle with the vegetables’ juices and soak into the crusty bread. Fresh, colorful, and wonderfully rustic, this salad lets every ingredient shine!
I love Greek salad so much that I almost always order it whenever I see it on a restaurant menu. Little did I know that the traditional Horiatiki doesn’t include lettuce or cabbage. It wasn’t until I tried more authentic versions in Europe that I discovered just how much flavor this seemingly simple salad can deliver when made with fresh, high-quality ingredients. The combination of ripe tomatoes, crisp cucumbers, briny olives, creamy feta, and fragrant oregano is proof that sometimes, less is truly more.
The best Horiatiki Salad I’ve ever had was at a popular restaurant on Pearl Street in Boulder, Colorado. Its simplicity made it especially memorable. The vegetables were incredibly fresh, the feta was creamy and flavorful, and the olive oil brought everything together beautifully.
What is a Horiatiki Salad Recipe?
Horiatiki Salad refers to a rustic, village-style salad and is commonly known as Greek salad outside of Greece. This summery salad features chunky pieces of fresh tomatoes, cucumbers, onions, and peppers, topped with a slab of feta cheese and Greek olives. Made with simple, everyday ingredients, Horiatiki is dressed with extra-virgin olive oil and dried oregano, allowing the fresh vegetables and creamy, salty feta to shine.
I used Greek basil in this recipe because it has a sweet, peppery flavor that pairs well with tomatoes and feta. It has a bright, anise-like aroma and is best if used fresh. Dried oregano, with its earthy, pungent flavor and woodsy aroma, is the classic choice for this salad. It is best used in its dried form on roasted veggies and feta.
Variations:
Other variations:
- Add capers to the salad mixture
- Feel free to use other types of Greek olives such as the Amfissa or the Halkidiki varieties.
- Add other varieties of tomato or peppers.
- Use a dairy-free feta option instead.
Frequently Asked Questions:
1.Is Horiatiki Salad Recipe the same as Greek Salad?
Greek salad and Horiatiki Salad are essentially the same; it is just a broader English name used outside of Greece. This salad is made with cucumbers, onions, feta, tomatoes, peppers, and Kalamata olives.
2. Should you toss Horiatiki Salad?
You can gently mix the salad ingredients while assembling. But if you prefer to toss it, do so very lightly. I placed the salad ingredients in a mixing bowl, drizzled the prepared dressing over them, and mixed them very gently.
3. Can I make this salad ahead of time?
The dressing can be prepared three to four days in advance and stored in an airtight box in the refrigerator. The Horitaiki Salad must be assembled and dressed right before serving it. Let the salad sit for 2-3 minutes to enhance the dish’s flavor.
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Ingredients:
For the salad:
- Heirloom tomato (or use any ripe but firm tomato variety)
- Red onion
- Red pepper
- Kalamata olives
- Cucumber
- Feta cheese
- Sourdough bread (optional)
For the dressing:
- Greek basil (or use dried oregano)
- Red wine vinegar (or apple cider vinegar)
- Extra virgin olive oil
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make the Horiatiki Salad with my recipe:
- Make the dressing:
- In a small bowl or glass bottle, mix the ingredients with a small whisk or fork until combined.
2. Assemble the salad:
- Place the salad ingredients in a mixing bowl. Drizzle the dressing and gently mix without tossing. Allow the salad to sit for 2-3 minutes and then serve in a bowl or on a platter. I garnished it with squash flower petals.
Tips:
- The Horiatiki Salad recipe calls for fresh ingredients. Pick heirloom tomatoes that are ripe yet firm, and choose a cucumber that is firm and fresh. Quality ingredients make this summer salad incredibly delicious.
- Chop the ingredients in large chunks, not finely.
- Let the salad sit briefly for 2-3 minutes to help the juices mingle and enhance the flavor.
- Use feta in brine for a more rounded taste.
- I found Greek basil at the Farmers Market. Greek basil has some notes of both oregano and basil. Please feel free to use dried oregano, the traditional herb for this salad.
Serving suggestions:
Serve the Horiatiki Salad with Chicken Rissole, Roasted Celery Root, or Almond Crusted Cod. This salad can be enjoyed as a light lunch on its own or with crusty bread.
Storage:
Make the dressing 3-4 days in advance and store it in an airtight container in the refrigerator. The Horiatiki Salad must be assembled right before serving.
Other salad recipes that you might like:
Horiatiki Salad Recipe
Equipment
- 1 mixing bowl
- 1 small bowl or a small bottle
Ingredients
For the Horiatiki Salad:
- 1 medium heirloom tomato yellow, chopped into chunks
- 1 medium English cucumber chopped
- 1 small red onion thick slices
- 1 small red pepper chopped into rings
- ½ cup Kalamata olives pitted
- 4 oz feta cheese in brine, cut into large traingles
- ½ cup sourdough bread cubed
For the Horiatiki dressing:
- 4 tbsp olive oil extra virgin
- ¼ cup Greek basil chopped (or use dried oregano)
- 1 tbsp red wine vinegar
- ¾ tsp salt
- ½ tsp black pepper freshly milled
Instructions
How to make the Horiatiki dressing:
- Prepare the ingredients.
- In a small bowl or glass bottle, mix the ingredients with a small whisk or fork until combined.
How to assemble the Horiatiki Salad:
- Place the salad ingredients in a mixing bowl. Drizzle the dressing and gently mix without tossing. Allow the salad to sit for 2-3 minutes and then serve in a bowl or on a platter. I garnished it with squash flower petals.
Notes
- The Horiatiki Salad recipe calls for fresh ingredients. Pick heirloom tomatoes that are ripe yet firm, and choose a cucumber that is firm and fresh. Quality ingredients make this summer salad incredibly delicious.
- Chop the ingredients in large chunks, not finely.
- Let the salad sit briefly for 2-3 minutes to help the juices mingle and enhance the flavor.
- Use feta in brine for a more rounded taste.
- I found Greek basil at the Farmers Market. Greek basil has some notes of both oregano and basil. Please feel free to use dried oregano, the traditional herb for this salad.
Nutrition
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