Recipe: Authentic Greek Village Salad (Horiatiki)

Serves 4

Mr Picky’s eyes bulged when I told him that an authentic Greek salad does not include lettuce. “I thought all salads had to have lettuce,” he said. I went down the list of ingredients, playing up what might be my favorite salad in the world, simply in the hopes of converting him. He hate olives and vinegar, and barely tolerates tomatoes, so it was a tough sell.

Still, Greek salads are on my short list. In New England you can get one at almost every restaurant. Here, in Tulsa, Oklahoma, I’ve only managed to find them in Greek restaurants, of which there is sadly a short supply. The good news? It’s spectacularly easy to make at home. I find dressing this salad at least thirty minutes ahead of time gives the flavors a chance to mingle.

Ingredients:

2 tomatoes, cut into wedges
1 green pepper, sliced thinly
1/2 an English cucumber sliced thinly, or 1 regular cucumber peeled and then sliced
1/2 red onion, sliced thinly
3.5 ounces feta, cubed
1/2 cup kalamata olives

For the dressing (all items are to taste):

red wine vinegar
olive oil
oregano
salt
pepper

Method:

Gather the ingredients in a pretty white basket. Wear a bonnet.

Or not.

Slice the tomatoes into boats.

…the cucumbers into moons…

… and the red onion into translucent rainbows…

Then, cut the peppers into bite-sized strips and eat a few.

Add everything to a bowl, along with fresh cubes of feta cheese and kalamata olives.

Drizzle with olive oil…

… red wine vinegar…

… and sprinkle with oregano and pepper. Salt is optional – you won’t need it if you use enough feta.

Cheers! Enjoy with pita bread, a glass of ice water, a bird bath, and flip flops.

Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.

Comments

  1. Love love love!

  2. I made this last night and it was really very lovely! It came together so quickly, but with such wonderful flavors. Thanks for sharing the recipe with us!

    • Sasha Martin says:

      I’m so glad Caiti – its a family favorite. In fact, I was just coming on here to make it again when I was happy to see your comment. Best wishes!

  3. This salad is delicious! I have already made it twice since last week, and it’s definitely a keeper:) Simple and tasty!

  4. Just perfect for the first really warm day here in ages!

  5. Fantastic items from you, man. I have take note your stuff prior
    to and you are just extremely excellent. I actually like what you’ve got right here, really like what you’re saying and the way by which you say it.
    You’re making it entertaining and you continue to take care of to stay it sensible. I cant wait to learn far more from you. That is actually a terrific web site.

Trackbacks

  1. […] If you weren’t paying close attention when you sat down, you might think you were in America during Thanksgiving. You’ll find a spread of pumpkin pie, meat and potatoes, and – speaking of meat – there’ll be meat, meat, and more meat. Even their traditional beef and rice stuffed peppers show up in American cookbooks as “traditionally American.” Did I mention they like meat in Kosovo? While more than one country can certainly have similar traditional food, I find it fascinating that nearly all of southeast Europe shares the affinity for the stuffed pepper with America. (They also stuff eggplants and tomatoes). Then there’s the shopska salad which we made for Bosnia [recipe], which is like a cousin to the Greek salad [recipe]. […]

  2. […] It’s always nice to add another salad to the rotation. This Serbian salad is simple, to the point, and pretty when mounded with cheese. We’re big salad eaters around here (finally!!), so this wasn’t much of a stretch. It reminds me of my other favorite, the Greek Salad. […]

Speak Your Mind

*