Horiatiki, or traditional Greek salad, is served most often from early spring to the early part of fall. It features the season’s quality juicy tomatoes, cucumbers, red onions, and green bell peppers. There are no red peppers, yellow peppers or any other pepper variety. And there is no lettuce, nor any other leafy greens or vegetables in traditional Greek salad.
The seasoning is simple: a pinch of salt and dried oregano. And the dressing is a generous splash of olive oil. You may also add a little red wine vinegar.
Quality Greek kalamata olives and creamy feta cheese, made from sheep’a milk, are a must in a traditional Greek salad. And the cheese is never crumbled, but served in large chunks or blocks crowning the salad.
Still there is no shortage of flavors in a traditional Greek salad. And the key to this salad is really in the quality of ingredients beginning with perfect ripe tomatoes. And be sure to serve this salad with your favorite crusty bread.
TIPS & TRICKS
Three important notes and advice about this salad:
- Buy good Feta. It makes all the difference! Leave it whole and place it on top.
- Cut the tomatoes directly over the serving bowl so all the delicious juices aren’t wasted. Real Horiatiki doesn’t use any other acid in the “dressing” than the tomato juice. Use fat, ripe tomatoes for the best flavor.
- Don’t leave out the green pepper! “Why Americans do this I do not know.”