When you’re seeking simplicity, refreshment, and a reliable option, it’s hard to come across a dish as satisfying as the classic Greek salad. Bursting with fresh vegetables, tangy feta, and a straightforward dressing crafted from ingredients you likely already have in your refrigerator, this vibrant salad will become your go-to choice throughout spring and summer. And the best part? You can whip up this Mediterranean delight in just 15 minutes, making it a perfect impromptu addition to any meal. Read on to uncover all the essential details:
Classic Greek Salad: Ingredients & Substitutions: Known as “horiatiki” in Greek, this traditional recipe features cherry tomatoes, cucumbers, Kalamata olives, thinly sliced red onion, and feta. However, this salad is adaptable to your preferences and the produce available. During tomato off-season, opt for grape or cherry varieties as they tend to be juicier and less mealy than winter vine tomatoes. When selecting tomatoes, go for the type that appeals to you.
If raw red onion tends to be overpowering, soak the slices in hot water for 10 to 15 minutes, followed by a rinse in cold water. Pat them dry before incorporating them into your salad. If Kalamata olives are elusive, black olives are a suitable substitute—just remember to pit them first! For an added twist, consider adding roughly chopped pita chips for crunch or whole anchovies for a briny kick.
Greek Salad Dressing: The uncomplicated dressing comprises a blend of red wine vinegar, fresh lemon juice, dried oregano, and extra-virgin olive oil. This combination of pantry staples strikes a harmonious balance, but feel free to experiment with your favorite dried herbs. You can prepare the dressing in advance and store it in the fridge to enhance all your preferred salads!
Preparation and Storage: One of the most appealing aspects of this dish is its preparatory ease. Each salad component can be readied ahead of time. Store them individually in airtight containers in the fridge for up to 3 days. You can also make the dressing beforehand and refrigerate it for up to 2 weeks.
While this salad is best enjoyed freshly assembled, any leftovers can be stored in the fridge for up to 3 days.
If you’ve embarked on creating this incredible salad, we’re eager to hear about your experience—share your results in the comments below!
YIELDS: 4 servings PREP TIME: 15 minutes TOTAL TIME: 15 minutes CAL/SERV: 310
- 1 cucumber, thinly sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 pint of grape or cherry tomatoes, halved
- 1 cup of halved Kalamata olives
- 6 ounces of feta, cut into 1/2-inch cubes
- 2 tablespoons of red wine vinegar
- Juice of 1/2 lemon
- 1 teaspoon of dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/4 cup of extra-virgin olive oil
Step 1: In a large bowl, toss the cucumber, onion, tomatoes, and olives. Gently fold in the feta.
Step 2: In a small bowl, whisk together the vinegar, lemon juice, and oregano until combined. Season with salt and pepper. Slowly drizzle in the olive oil while whisking, until the dressing is smooth and emulsified.
Step 3: Drizzle the dressing over the salad and toss once again to combine.