Greek Horiatiki Salad :Traditional & Modern Versions

Greek Horiatiki Salad
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Greek Horiatiki Salad : Traditional & Modern Versions

Greek Horiatiki Salad

Greek Salad Two Ways with an Elegant Presentation

Contents hide
1 Greek Salad Two Ways with an Elegant Presentation
1.1 Ingredients
1.2 Method
1.3 Notes
1.4 1. Red Onion: Traditional Method vs. Modern Techniques
1.5 2. The Acid Used in the Dressing
The Greek salad is a refreshing traditional Mediterranean dish, prepared mainly from ripe tomatoes, cucumbers, green peppers, red onions, and black olives, topped with pieces of feta cheese, and typically seasoned with high-quality extra virgin olive oil with a sprinkle of oregano, without complexity or many additions.
We will present it in two different, elegant ways suitable for family gatherings, served as a healthy side dish or light snack at various times. There are types of Greek salads suitable for occasions that can be consumed daily with lunch or dinner, alongside fish dishes, for example.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

💠1- Traditional Horiatiki Greek Salad
  • 2 Piece English Cucumber
  • 4 medium ripe tomatoes, cut into wedges
  • 1 medium green bell pepper, sliced
  • ½ medium red onion, thinly sliced
  • 200 g feta cheese (one block or large cubes)
  • 150 g Kalamata Olives
Traditional Dressing
  • 4 tbsp extra virgin olive oil (60 ml)
  • 2 tbsp red wine vinegar (22 ml)
  • 1 tbsp dried oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
💠2- Modern Greek Salad (Lemon Vinaigrette)
  • 2 Large English Cucumber sliced
  • 200 g mixed cherry tomatoes
  • ½ Medium red onion, thinly sliced (optional: soaked in red wine vinegar for 10 minutes)
  • 200 g Kalamata Olives
  • 200 g Feta Cheese
  • 1 Medium green bell pepper, sliced
Lemon Vinaigrette
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp chopped fresh oregano (or parsley)
  • 1 tbsp chopped fresh oregano (or parsley)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp honey (or sugar, optional)

Method
 

💠1-The First Traditional Method
  1. Pickling the Onion: Thinly slice the red onion, cut the tomatoes into large chunks, slice the English cucumber into half-moons, and cut the green bell pepper into thin strips.
  2. Arrange the tomatoes, cucumber, green bell pepper, and red onion on a serving platter, then scatter the Kalamata olives over the vegetables.
  3. Place the whole block of feta cheese in the center of the salad, then sprinkle 1 teaspoon of dried oregano over it and drizzle with a little extra virgin olive oil.
To Prepare the Traditional Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
  2. Pour the dressing over the salad just before serving, adding a few extra drops over the feta cheese.
    Halved tomato slices, cucumber slices, red onion slices, and green pepper slices arranged on a golden serving tray, topped with Kalamata olives and feta cheese, and drizzled with an olive oil dressing
💠2-Method Two (Modern Version)
  1. Choose fresh tomatoes kept at room temperature, then cut them into large, irregular chunks and place them in a large bowl.
  2. Sprinkle them with a little salt and let them sit for 10 minutes until they release their natural juices, which will become part of the dressing.
    Half tomatoes with their juices in a glass bowl.
  3. Partially peel the English cucumber, leaving some of the skin for a more attractive appearance and better texture. Slice it into half-moons about 5 min thick, then add it to the bowl.
  4. Choose a red onion and slice it into very thin half-moons. A mandoline slicer can be used to obtain even slices.
  5. You can soak the red onion slices in red wine vinegar or apple cider vinegar for 10 to 30 minutes for a milder flavor to reduce the sharpness of the onions
    A bowl of red onion slices soaked in red wine vinegar and a bowl of red onion slices soaked in apple cider vinegar
  6. then add them to the rest of the ingredients
Prepare the Dressing
  1. In a small bowl, whisk together 4 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar1 tablespoon dried oregano1 teaspoon salt ½ teaspoon black pepper
  2. Whisk the ingredients well until fully combined.
  3. Cut the Kalamata olives into halves, then add them to the salad along with the feta cheese cut into cubes.
  4. Pour the dressing over the ingredients, then gently toss everything until the cheese and vegetables are evenly combined without completely breaking up the feta cheese.
    A glass bowl containing a mix of cherry tomato halves, feta cheese, Kalamata olives, cucumber slices, and thinly sliced red onions
  5. Transfer the salad to a serving platter, sprinkle a little dried oregano over the top, and serve immediately.
    A golden serving tray containing a luxurious mix of halved cherry tomatoes, feta cheese, Kalamata olives, cucumber slices, and thin red onion slices, elegantly presented

Notes

  • Some Greek salad recipes include thinly sliced green bell pepper, while others do not. This varies depending on the region or family preferences, so its use remains optional.
  • You can also add slices of roasted red bell pepper for a different flavor. However, this addition is not part of the traditional Greek recipe and is only used for variety.
  • Many traditional Greek recipes use red wine vinegar to achieve a well-balanced tangy flavor. It can be replaced with apple cider vinegar for those who prefer it or choose to avoid it.
  • Tomatoes should be at room temperature, as storing them in the refrigerator causes them to lose their natural sweetness and delicious flavor.
    Greek Horiatiki Salad
  Khizou mchermel 
 

     🍽️Additional Insights

  • Greek Salad Dressing and Red Onion: Between Traditional Country Style and Modern Culinary Touches

    The classic Greek salad is one of the most famous and simplest dishes of the Mediterranean cuisine. However, its preparation varies slightly between the traditional country recipe and the methods adopted by many chefs today.

    1. Red Onion: Traditional Method vs. Modern Techniques

    In the traditional country recipe: The red onion is sliced thinly and added directly to the salad raw, giving it a pleasant crunch and a sharp flavor that balances the saltiness of feta cheese and the richness of olive oil.

    In modern techniques: Many chefs soak the thinly sliced red onion in red wine vinegar for 10 to 30 minutes, and sometimes up to 2 hours for those who prefer a milder flavor. This step is not part of the traditional recipe, but it is an optional technique that helps reduce the onion’s sharpness while giving it an attractive pink color and a smoother taste.

    2. The Acid Used in the Dressing

    In traditional Greek recipes: Red wine vinegar is one of the most commonly used ingredients in the salad dressing. It is combined with extra virgin olive oil and dried wild oregano, while some regions or families simply use olive oil and oregano alone, or add a little fresh lemon juice according to local traditions.

    In modern recipes and restaurants around the world: Red wine vinegar remains the most common choice. It is typically used in an amount of 1 to 2 tablespoons for a recipe serving four people, giving the salad a pleasant balance between acidity and the flavor of olive oil.

    When the onion is soaked in red wine vinegar beforehand, it is recommended to reduce the amount of vinegar added to the dressing afterward, so that the salad maintains a balanced acidity and the fresh vegetables retain their natural flavor.