Simple, vibrant and full of flavor, Greek salad is the ultimate way to enjoy summer vegetables. The secret is fresh, high-quality ingredients: ripe, juicy tomatoes, crisp cucumber and peppers, sweet red onions, and creamy, tangy feta. Good extra virgin olive oil and Kalamata olives are essential, as is a sprinkling of aromatic oregano.

Translation | Amaryllis Tsegou

χωριάτικη σαλάτα

Serve with rustic village bread for soaking up the delicious juices.

Greek salad (Horiatiki)

Prep time: 15 mins Total time: 15 mins Serves: 4

Ingredients

  • 3 ripe, juicy tomatoes at room temperature
  • 1 cucumber, sliced
  • 1 small red onion, thinly sliced
  • 1 green pepper, sliced into rings or thin strips
  • 10–15 Kalamata olives
  • 150 g feta cheese (a thick piece or cubed)
  • dried oregano
  • extra virgin olive oil
  • a few drops of red wine vinegar (optional)
  • a few capers (optional)
  • sea salt

 

Directions

  1. Peel the tomatoes and cut them into medium-sized pieces. Place them in a deep bowl with their juices and lightly salt them to help release extra flavour.
  2. Add the cucumber, onion, and pepper.
  3. Mix in the olives gently with your hands.
  4. Transfer the salad to a serving dish or slightly deep bowl. Place the feta on top, like a “lid,” and sprinkle with oregano.
  5. Drizzle generously with olive oil and add a few drops of vinegar if desired.
  6. Serve immediately with good bread. For more intense flavor, let it sit 10 minutes so the juices meld beautifully.

 

Wine Pairing

A medium-bodied Savvatiano with balanced acidity, citrus aromas, and floral notes complements the salad perfectly. WSPC's recommendation: Savvatiano - Anastasia Fragou Winery.