Traditional Greek Salad

This Greek salad is a true summer classic, loaded with the best flavors of the Mediterranean. The name horiatiki comes from the Greek word for “village,” and while similar salads have been around since the 1800s, the modern version with feta didn’t appear until the 1960s. Back then, taverna owners in Athens added a block of feta to dodge government-set salad prices, which made this dish a star. Today, it’s all about using perfectly ripe, juicy tomatoes—if you can’t find them, it’s worth waiting. In Greece, the salad is always served with bread to soak up every last drop of those amazing juices, a tradition known as papara.

By Shaily Lipa

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 0.33 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 0.75 teaspoon kosher salt
• 0.25 teaspoon freshly ground black pepper
• 1 small red onion
• 4 ripe but firm medium heirloom tomatoes
• 2 medium Persian cucumbers
• 1 medium green bell pepper
• 0.5 cup Kalamata olives
• 1 tablespoons capers
• 1 5-ounce slice feta
• 1 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• 1 optional bread or pita

Instructions

1. In a large bowl, whisk together the ⅓ cup (80 ml) olive oil, vinegar, salt, and black pepper. Add the onion and mix. Let sit until the onion begins to soften, about 20 minutes.
2. Add the tomatoes, cucumbers, bell pepper, olives, and capers (if using) to the bowl, and toss to coat the salad in the dressing.
3. Taste and adjust the seasoning, if needed.
4. Arrange the salad in a serving bowl and place the feta on top. Sprinkle the cheese with the oregano and drizzle with 1 tablespoon olive oil. Serve immediately with bread, if desired.