I’m betting you’ve had Horiatiki Greek Salad before, even if you don’t know what the heck it is! I didn’t even know Horiatiki was the proper name, and there’s a proper way to make it. If you’re like me, it’s the cucumber & tomato salad that’s so ubiquitous (look at me with the big words, today!) all over the US. And in Greece, of course, where it originated.

Horiatiki Greek Salad

I love this simple salad. I think we probably made variations of it every week all summer long for the couple of years when I was helping my folks out. But we had great tomatoes we grew ourselves.

I couldn’t pull it together to get a garden going at home this year but my favorite herbs and a few cherry tomatoes are finally coming in. So yes, it’s time for me to make my Horiatiki Greek Salad!

About Horiatiki Greek Salad:

At its simplest and probably, from what I hear, most “Greek-like” Greek Salad is just tomatoes, slices of cucumber, and onion with large slices or slabs of Feta cheese over top. It’s dressed simply with olive oil, oregano, and salt. Some add vinegar or lemon juice and pepper.

There are many “add-ins” that are considered “proper.” Think about adding in green pepper chunks, Kalamata olives, capers, mint, or artichoke hearts to stay within the bounds of Greek tradition.

Horiatiki Greek Salad

American Variations of Horiatiki Greek Salad:

More Americanized versions contain more acid than just the tomato juices, usually red wine vinegar or lemon, maybe a pinch of sugar…probably black pepper. Just like some of the Greek versions.

We toss in things like Greek Seasoning, parsley, green onions, or red onions. Sometimes, colored peppers or pepperoncini are used instead of the green bells. Hey, I’m all for mo’ flavor! In the US, the cucumbers and Feta are usually in chunks instead of slices.

We like to play loosey-goosey with the recipe. Delicious ideas for add-ins:

• Lettuce or spinach for our idea of a “salad.”
• Pasta (stretches those pricier veggies) for “Greek” Pasta Salad.
• Chickpeas (stretches and adds protein ) with pasta or not.
• Chunks of grilled chicken with creamy dressing instead of vinaigrette. That sounds like my Greek Chicken Salad Sandwiches!

So play with your food and add in what you like. It’s hard to go wrong when you’re talking fresh summer veggies!

How to Serve Your Salad:

Horiatiki Greek Salad is the perfect thing to bring to a summer potluck. Even though most would consider it a “side” I can make it a meal and be perfectly happy. Most, I’m guessing, want to serve something else with it. Almost anything grilled is going to be a great pairing.

Any lemony oregano Mediterranean-style chicken kabobs, grilled chicken breast, or marinated shrimp or scallops. Even simple burgers or steak, as long as they aren’t heavily flavored towards a different cuisine, would be fab.

Make sure to make good use of any potential waste!

My Big Fat Green Smoothies

Spa Water on a Budget: This one is made from cucumber seeds and peelings

Pickled Red Onions

Saving Money on Horiatiki Greek Salad:

When shopping for vegetables, be mindful of the sales & what you use in the salad.

• Plan your menu around sale-priced veggies. You can pull proteins from your freezer but fresh veggies at a great price are a fleeting thing.
• If it’s a great sale buy at the beginning of the week to use all week long. Stop by and pick up at the end of the sale for the following week.
• White or yellow onions are less than red. Sub in – to tame them, give a 20 minute soak in cold water, then drain to remove the harsh bite. Save peelings in your freezer for stock.
• Cucumbers are often on sale buy one/get one; if they are, find more ways to use them. Big fat garden-style cucumbers, seeds removed, are usually a better value than the English style or the minis.
• Different tomato varieties go on sale every week. Be versatile.

Eliminate waste:

• Consider making Pickled Red Onions with what’s left of your red onion.
• Don’t toss bits of unused veggies; toss into your Green Smoothies.
• Both cucumber and tomato trimmings, juices, and seeds are great in Spa Water.

Let’s talk about capers. Keep an Eye on the “reduced for quick sale” shelves or bins.

• Specialty items may not go on sale (they’re not popular enough to draw in customers, which is the purpose of sales) but often end up discounted.
• Once opened capers, keep for ages if covered in brine. If needed, fix up a little more (same ratio as for Feta, below) to top off.
• Use the rest: Try Chicken Piccata or Creamy Salmon Picatta. Any ham, tuna, or similar salad like this Cold Salmon Salad, is a great place for them.

What to Know About Feta Cheese

Buying and Storing the Feta Cheese:

The Feta cheese is the big-ticket item. Stay away from the crumbles.

Compared side by side with block Feta in brine, crumbles might look like a better deal. The packages are the same size but cost less than the Feta in brine. Look closely at the ounces. Buy those crumbles and you will pay up to four times the amount for an inferior product.

Crumbled Feta isn’t as fresh and doesn’t last in the fridge as long. A block of feta is stored in a brine that preserves it. If you have brought block Feta and after using, there isn’t enough brine to keep it covered, just mix up a little with salt and water, about 2 1/2 teaspoons of table salt (no iodine) per cup of water or 2 3/4 teaspoons of kosher. Keep it clean when using your block of Feta: clean hands, clean surface, clean knives & utensils.

Update: I recently did a comprehensive post on feta called What to Know About Feta Cheese. It’s surprising how fascinating Feta cheese is! Well, I dunno, maybe that’s just me, haha!! Take a peek if you’d like to see more about the history, what is and isn’t Feta, shopping for, brining, storing, and more.

Horiatiki Greek Salad

Horiatiki Greek Salad

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There’s nothing better on a hot day than a good Greek Salad.

• Author: mollie kirby
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Cuisine: Greek

Ingredients

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• 2 cucumbers, peeled in strips, seeded and cut into bite-sized chunks
• 1 pound tomatoes, any kind, halved or quartered if smaller, in chunks if larger and any juices
• 1/2 small red onion, cut in very thin strips
• 3 to 4 ounces Feta cheese, sliced thickly or chunked
• 1 tablespoon capers, optional
• salt and pepper to taste
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano or Greek seasoning
• salt & pepper to taste

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Instructions

Mix the dressing first, so the oregano or Greek seasoning has a chance to soften a bit. In a small bowl or jar, add olive oil and vinegar. Place oregano or seasoning in the palm of your hand and crumble it with the fingers of your other hand to help release the oils. Add the Oregano or seasoning, along with salt and pepper to jar or bowl and shake or whisk until emulsified.

Add vegetables to a bowl and toss with the dressing. Top with Feta and capers. Best if this sits for a few minutes before serving.

Note:

If you’d like to make a larger amount of the Vinaigrette to have on hand for more of this salad or other salads, see my post on Greek Dressing. Just increase the oregano to 3 tablespoons. You’ll want a strong dressing for this salad.