While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
- Serves: 4 persons
- 2tablespoons red wine vinegar
- 1small garlic clove, grated or finely minced
- ¼teaspoon dried oregano
- ½teaspoon kosher salt
- ¼teaspoon black pepper
- ¼cup olive oil
- 1pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
- 1English cucumber, halved lengthwise and sliced 1/2-inch thick
- 1green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
- ¾cup Kalamata olives
- 1tablespoon capers, drained
- ½medium yellow or red onion, very thinly sliced into rings
- 8ounces Greek feta cheese, sliced 1/2-inch thick
Step 1In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Step 2Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Step 3Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.