How to Make Greek Salad

This adapted version of the traditional Greek Salad features an addictive vinaigrette! For fullest flavor, let it sit overnight.

You know how you get attached to a certain recipe and nothing else seems to measure up? That’s me with Greek Salad. There’s a small specialty grocery store near me that makes a Greek Salad that I just really like. Whenever I shop there, it’s usually because I’m craving it, and if the deli doesn’t have it, I’m disappointed. Nowadays, because of my work schedule, I barely ever get there, so I’ve been thinking I that I really should try making my own. How hard can it be?

The traditional Greek Salad, also known as Horiatiki salad, is made up of cucumbers, tomatoes, onions, and Kalamata olives, topped with a slice of feta, and dressed with olive oil, oregano and maybe a little salt. This “peasant or village salad” is considered a summer salad and does not include lettuce.

That said, my recipe is not the traditional Greek Salad. The main ingredients of the actual salad are the same, but I mix mine, where a traditional Greek Salad wouldn’t be mixed. I break my feta into pieces, or cut it into chunks, rather than placing the slice on top. I also prefer a little red wine vinegar and lemon in a vinaigrette, as opposed to simply olive oil.

But food wouldn’t be all that much fun, if we couldn’t find different ways to enjoy it! I find it silly when people critique a recipe and say that it’s not correct because it’s not the way they know or the original old world way it was eaten. As a society, we’re constantly adapting recipes.

My Greek Salad is simply an adapted version of the traditional peasant salad.  If I ever make it to Greece, I will be trying authentic version of Horiatiki salad!

HOW TO MAKE GREEK SALAD

Chop cucumbers and tomatoes, and add to bowl along with feta and drained kalamata olives.

Slice red onion into rounds, and halve. Place in a bowl with juice from 2 lemons and a few pieces of ice. Let them soak for about 10 minutes. Drain.

I’ve been using the above method for years to eliminate the aftertaste you get with raw onions. (The ice keeps the onion slices crisp.) In addition to citrus juice, you can also use vinegar. I do this with salads, guacamole, and other recipe where I am going to use raw onions.  But there are other ways to do the same thing, and I found this great article on restaurant secrets to reduce the pungency of raw onions. I plan to try a few more of these as well.

While onions are soaking, combine all ingredients in vinaigrette. Shake well to combine.

Toss with salad ingredients. Allow salad to sit overnight, if possible. I have to admit I have a really hard time with this. But it does taste even better if the vegetables soak in the vinaigrette overnight!

OTHER SALAD RECIPES YOU MAY ENJOY

• Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts
• Farro Salad with Spinach, Cranberries and Feta and Balsamic Dressing
• Superfood Salad with Power Greens

Now for recipe! Enjoy!

 

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Greek Salad

Yield: 4

Prep Time: 15 minutes

 

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Ingredients

Greek Salad

• 2 large cucumbers, sliced into rounds and quartered
• 4 tomatoes, chopped into bite size chunks
• 1/2 medium size red onion, sliced into rings and halved
• 1 cup kalamata olives, pitted
• 1 cup feta, crumbled into bite size chunks
• juice from 2 lemons
• ice

Greek Vinaigrette

• 1 clove garlic, minced
• 2 teaspoons dried oregano
• zest from 1/2 lemon
• 1/2 teaspoon freshly ground salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon honey

Instructions

Chop cucumbers and tomatoes, and add to bowl along with feta and drained kalamata olives.

Slice red onion into rounds, and halve. Place in a bowl with juice from 2 lemons and a few pieces of ice. Let them soak for about 10 minutes. The ice will keep the onion slices crisp, and the lemon juice eliminates the strong onion aftertaste. Drain. 

While onions are soaking, combine all ingredients in vinaigrette. Shake well to combine. 

Toss with salad ingredients. Allow salad to sit overnight, if possible. 

Notes

 

Nutrition Information:

Amount Per Serving: Calories: 441Total Fat: 39gSaturated Fat: 10gCholesterol: 33mgSodium: 881mgFiber: 5gSugar: 9gProtein: 8g

 

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