How to Make Greek Salad — Canonical Horiatiki from a Cretan Grandmother and an Athens Seaside-Taverna Chef

Overview

This video unveils the canonical Greek Horiatiki salad recipe, taught by a Cretan grandmother and an Athens chef. It emphasizes authentic ingredients, specific preparation techniques, and crucial serving instructions to achieve the perfect, traditional village salad.

Ingredients

• 2 pounds (900 grams) ripe summer tomatoes
• 1 large English cucumber (340 grams)
• 1 small red onion (115 grams)
• 1 green bell pepper (170 grams)
• 1 cup (150 grams) Kalamata olives, with pits
• 1 thick slab (8 ounces or 225 grams) good sheep's milk feta
• 1 generous teaspoon dried Greek oregano
• 1 tablespoon (15 milliliters) Greek red wine vinegar
• 1/4 cup (60 milliliters) Koroneiki extra-virgin olive oil

Instructions

1. Cut 2 pounds (900 grams) of ripe summer tomatoes into thick one-inch (2.5 centimeter) wedges and place them directly into a bowl.
2. Peel one large English cucumber (340 grams) in stripes, then slice into thick 1 centimeter half-moons and add to the bowl.
3. Slice one small red onion (115 grams) paper-thin and soak in ice water for 10 minutes, then drain and add to the bowl.
4. Slice one green bell pepper (170 grams) and add to the bowl.
5. Add one cup (150 grams) of Kalamata olives with pits to the bowl.
6. Place one whole, thick slab (8 ounces or 225 grams) of sheep's milk feta on top of the vegetables.
7. Sprinkle one generous teaspoon of dried Greek oregano directly on the feta.
8. Drizzle one tablespoon (15 milliliters) of Greek red wine vinegar around the vegetables, never on the feta.
9. Pour one-quarter cup (60 milliliters) of Koroneiki extra-virgin olive oil over everything.
10. Let the salad rest for 5 to 10 minutes to reach room temperature (65 to 72 degrees Fahrenheit or 18 to 22 Celsius) before serving.
11. At the table, break the feta with two forks and gently toss the salad together with the beautiful juices at the bottom.
12. Serve immediately with crusty bread to sop up the juices, known as 'papara'.

In this video

• Use 2 pounds (900 grams) of the ripest summer tomatoes, cut into thick one-inch (2.5 centimeter) wedges, never diced.
• Peel one large English cucumber (340 grams) in stripes, then slice into thick 1 centimeter half-moons.
• Slice one small red onion (115 grams) paper-thin and soak in ice water for 10 minutes to reduce harshness.
• Only use a green bell pepper (170 grams) for its specific bitter edge, avoiding other colors.
• Incorporate one cup (150 grams) of real Kalamata olives with the pits intact, as the pit preserves flavor.
• Place a whole, thick slab of 8 ounces (225 grams) of sheep's milk feta on top of the salad, never crumbling it.
• The dressing consists of one generous teaspoon of dried Greek oregano on the feta, one tablespoon (15 milliliters) of red wine vinegar around the vegetables, and one-quarter cup (60 milliliters) of Koroneiki extra-virgin olive oil over everything.
• Never use lemon or balsamic vinegar in an authentic Horiatiki dressing.
• An authentic Horiatiki salad, meaning village salad, contains no leafy greens like lettuce.
• Always serve Horiatiki at room temperature (65 to 72 degrees Fahrenheit or 18 to 22 Celsius), allowing it to rest 5 to 10 minutes if chilled.

Frequently asked questions

What are the essential ingredients for an authentic Greek Horiatiki salad?

The heart of a true Greek Horiatiki is 2 pounds (900 grams) of ripe summer tomatoes and a thick slab of barrel-aged feta. Key additions include English cucumber, red onion, green bell pepper, and Kalamata olives.

Should Greek Horiatiki salad contain lettuce?

No, an authentic Horiatiki, which means village salad, does not include any leafy greens. It focuses on vegetables like tomato, cucumber, onion, pepper, olives, and feta.

How should feta be added to a traditional Greek salad?

A whole, thick slab of good sheep's milk feta, 8 ounces (225 grams), should be placed on top of the salad ingredients. It should never be crumbled.

What is the correct way to dress a Horiatiki salad?

The dressing consists of one generous teaspoon of dried Greek oregano sprinkled on the feta, one tablespoon (15 milliliters) of red wine vinegar drizzled around the vegetables, and one-quarter cup (60 milliliters) of Koroneiki extra-virgin olive oil over everything. Lemon and balsamic are never used.

At what temperature should Greek Horiatiki be served?

Horiatiki should never be served directly from the fridge. It needs to rest for 5 to 10 minutes to reach room temperature, between 65 to 72 degrees Fahrenheit (18 to 22 Celsius), for optimal flavor.