What is the difference between horiatiki salad and greek salad?

Horiatiki salad is the traditional greek village version made with tomatoes, cucumber, green pepper, onion, olives and a block of feta with zero lettuce. Many restaurant greek salads add romaine or mixed greens and sometimes other toppings. If your bowl is mostly lettuce, you are not eating classic horiatiki.

Can I make horiatiki salad ahead of time?

You can prep the vegetables and even season them with salt and oregano a few hours early, then keep them covered in the fridge. Wait to add the olive oil, vinegar and feta until about fifteen to twenty minutes before serving. That timing keeps the cucumbers crisp and the tomatoes juicy instead of watery.

What kind of feta is best for horiatiki salad?

The best feta for horiatiki salad is a firm block packed in brine made from sheep or sheep and goat milk. It crumbles softly when you press your fork into it and carries more flavor than dry pre crumbled cheese. Skip low fat versions because they tend to taste chalky and bland here.

Can I add protein to horiatiki salad?

Yes, you can add grilled chicken, shrimp or even leftover steak sliced thin right on top of horiatiki salad. Chickpeas or white beans also work if you want a vegetarian option that still feels filling. Just add a splash more dressing so the extra ingredients do not taste dry.

How long does horiatiki salad last in the fridge?

Horiatiki salad is best within a few hours of tossing, but leftovers keep in the refrigerator for about a day. The vegetables will soften a bit which actually makes them perfect piled on toast or stuffed into warm pita. If you know you want leftovers, hold back some feta and add it fresh later.

Can I change the vegetables in horiatiki salad?

You can add extras like cherry tomatoes, yellow pepper or a little chopped parsley and it will still taste close to classic. I would not skip tomatoes, cucumber, onion or feta because they are the backbone of horiatiki salad. When in doubt change one thing at a time and see if you like the new balance.

5‑Step Easy Horiatiki Salad (Greek Village Classic)

Name: 5-Step Easy Horiatiki Salad (Greek Village Classic)
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean

Description

Make horiatiki salad in 5 easy steps with tomatoes, cucumbers, olives and feta for a bold, no-lettuce greek village salad ready in 15 minutes.

Ingredients

4 medium ripe tomatoes, cut into wedges1 large English cucumber, sliced into 1/2 inch half moons1 green bell pepper, seeded and sliced into thin rings1/2 small red onion, very thinly sliced1/2 cup pitted kalamata olives7 to 8 ounces feta cheese block, preferably packed in brine1/4 cup extra-virgin olive oil1 to 2 tablespoons red wine vinegar, to taste1 1/2 teaspoons dried oregano, dividedKosher salt, to tasteFreshly ground black pepper, to taste

Instructions

1. Cut the tomatoes into chunky wedges and place them in a wide salad bowl so some juice collects on the bottom. Slice the cucumber into 1/2 inch half moons and add them to the bowl.

2. Slice the green bell pepper into thin rings and the red onion into very thin half moons. Soak the onion in a small bowl of ice water for about 10 minutes, then drain and pat dry.

3. Add the drained onion and pepper rings to the bowl with the tomatoes and cucumber. Sprinkle everything with a generous pinch of kosher salt, several twists of black pepper and about 1 teaspoon of the dried oregano.

4. Scatter the kalamata olives over the salad. In a small jar or measuring cup whisk together the olive oil and 1 tablespoon of red wine vinegar until slightly thick and glossy, then taste and add up to 1 more tablespoon vinegar if you like it sharper.

5. Pour the dressing evenly over the vegetables and toss gently just a few times until everything is lightly coated but the tomatoes are not crushed. Place the feta block on top, drizzle with a little extra olive oil and sprinkle with the remaining oregano before serving.

Notes

Storage: Leftover horiatiki salad keeps for about 1 day in the refrigerator. The vegetables will soften, so it is best piled on toast or stuffed into pita the next day.Substitutions: You can swap in cherry tomatoes for whole tomatoes and add yellow or orange bell pepper along with the green. Use any flavorful black olives if you cannot find kalamata.Fast flavor tip: To turn this into a full meal, toss in a can of drained chickpeas or white beans after you add the dressing so they soak up all the tomato and olive oil flavor.Related recipes on fastflavorbites.com: try it next to the burger bowl, corned beef and cabbage, or fast naan for a full spread.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 portion (about 1 1/2 cups)
Calories: 240
Sugar: 6g
Sodium: 640mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg

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