Greek Salad

Greek Salad

This salad is absolutely delicious. The recipe starts out with a beautiful vinaigrette with a mild zing. Then the directions suggest adjusting it to your personal taste. This way, you are guaranteed to start with a delicious salad, while having the room to increase certain ingredient quantities to adjust to your personal taste. It’s always easier to add vinegar, but it’s harder to take what you’ve added away and tame some of that acidity.

I would have to say Greek salad is my second favourite meal ever. The version here is a fairly traditional one (well, traditionally it doesn’t have lemon juice, but it’s sooooooo good.) But I’ve done many other variations – balsamic, white balsamic, white wine vinegar, Parmesan, Garlic dressings, etc. I will share all of them on my blog!

Greek Salad, or horiatiki, traditionally has a few very simple ingredients in it. Therefore, it’s important to ensure all of your ingredients are fresh and ripe, as the final quality of your salad will be only as good as the quality of your ingredients. Horiatiki does not have any lettuce in it, but outside of Greece, this salad took on a new life with many variations including the addition of lettuce.

Any way you make it, will result in some major deliciousness. But here, let’s start with the classic recipe.

DifficultyBeginner

Yields4 Servings

 1 cucumber, seeded and chopped
 3-4 medium tomatoes, seeded and chopped
 1 bell pepper, diced
 ½ red onion, small dice (or sliced)
 ½ cup olives of choice, ideally pitted
 2 tbsp freshly squeezed lemon juice
 1 tbsp red wine vinegar
 ¼ cup olive oil
 ½ tsp kosher salt (at the very least, likely more to taste)
 freshly ground black pepper to taste
 ½ tsp dried oregano
 ¼ cup crumbled, diced or sliced feta cheese

1

Place diced onions in a bowl and pour vinegar and lemon juice on top of them; season with a pinch of kosher salt. Let them sit for at least 10 minutes while you are getting the rest of the salad ready. This will take some of their potency away, while drawing some of their flavour out through the process of osmosis.

2

Combine all of the chopped vegetables, onions and the vinegar/lemon juice that you used to soak them in, olive oil, oregano and season with salt and pepper. Taste and adjust the taste with any of the ingredients (more salt, pepper, vinegar, oil or oregano.) Put in a bowl and add feta. Serve.

Ingredients

 1 cucumber, seeded and chopped
 3-4 medium tomatoes, seeded and chopped
 1 bell pepper, diced
 ½ red onion, small dice (or sliced)
 ½ cup olives of choice, ideally pitted
 2 tbsp freshly squeezed lemon juice
 1 tbsp red wine vinegar
 ¼ cup olive oil
 ½ tsp kosher salt (at the very least, likely more to taste)
 freshly ground black pepper to taste
 ½ tsp dried oregano
 ¼ cup crumbled, diced or sliced feta cheese

Directions

1

Place diced onions in a bowl and pour vinegar and lemon juice on top of them; season with a pinch of kosher salt. Let them sit for at least 10 minutes while you are getting the rest of the salad ready. This will take some of their potency away, while drawing some of their flavour out through the process of osmosis.

2

Combine all of the chopped vegetables, onions and the vinegar/lemon juice that you used to soak them in, olive oil, oregano and season with salt and pepper. Taste and adjust the taste with any of the ingredients (more salt, pepper, vinegar, oil or oregano.) Put in a bowl and add feta. Serve.

Greek Salad

Make it Vegan or Dairy-Free: do not add feta.

Happens to be Vegetarian and Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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