Top 40 Recipes - Simply the Best

Simply Great Greek Salad Recipe Collection with Variations

Greek salad or Horiatiki Salad ('Village salad') is a popular salad world-wide, classically made with combinations of chopped tomatoes, green pepper, sliced red onion, Kalamata olives or green olives, cucumbers. It is topped simply with feta cheese, salt, pepper and a drizzle of olive oil. Modern variations include bell pepper slices, radishes, anchovies, and caper berries. Interestingly, the original classic Greek dish did not include lettuce, but this is a common ingredient in America and many other countries.

Tips for Making the Best Greek salad

• Use fresh ingredients: ripe juicy and tasty tomatoes, crisp fresh cucumber, creamy feta cheese, finest quality extra virgin olive oil and tangy black olives.
• Cut the vegetables into large chunks to provide a more rustic look and texture.
• Slice the tomatoes straight in the serving bowl, so that the juices remain inside the bowl.
• Add some pitted Kalamata olives, or other black or green olives.
• Keep the dressing simple for that classic authentic taste. A simple combination of Greek extra virgin olive oil and a splash of red wine vinegar or lime juice works well.
• Add the dressing while gently tossing all the ingredients to blend the juices with the dressing.
• But, do not add the seasoning until you are just about to serve the salad, otherwise the acid will soften the crisp vegetables.
• Season to taste with salt, freshly ground black pepper and dried Greek oregano. Remember that the feta cheese is salty and so don't add too much.
• Top your salad with thick slices of good quality Greek feta cheese. Traditionally the feta is not crumbled. Always add the feta at the last minute,
• Serve the salad right out of the bowl and traditionally this was a rustic farm dish with no fancy presentation.
• Offer small bottles of olive oil and vinegar on the side.

Greek Salad pairs with a huge variety of Greek dishes

Beef => soutzoukakia, moussaka, Greek meatballs and grilled beef

Chicken => chicken souvlaki, chicken gyros, chicken giouvetsi, Greek lemon chicken, Grilled and Barbecued Chicken

Fish => fresh sea bass, bream, cod, fried calamari, Greek style octopus, white flesh fish fillets and cutlets

Lamb => lamb souvlaki, barbecued lamb, grilled lamb cutlets lamb kofta kebab giaourtlou, roast lamb with potatoes, Greek lamb chops and lamb kleftiko

Pasta => astitsio, Greek style pasta with beef, chicken and pork

Pork => Greek pork chops, pork gyros and pork souvlaki

Vegetarian and Vegan dishes => Greek cheese pie, vegetarian moussaka, spanakopita, Greek lemon potatoes, Greek tzatziki sauce

Flavoursome Greek Salad Variations

Each region in Greece has its own variation and favorite recipe. On the island of Tinos they often add sweet seaweed, capers, green olives and sometimes fresh herbs. They often use yellow, red and orange peppers as well as green to add more color. On the island of Crete the cucumbers are added as round slices, and the feta is cubed. This version also includes bread croutons, soaked in olive oil.

Some other variations include:

• Add Anchovies or sardines
• Use roasted red peppers
• Add diced Artichoke hearts
• Add garbanzo or other beans
• Add fresh dill and mint leaves
• Garlic and fresh herbs are added
• Use goats cheese instead of feta
• Cooked diced potatoes are included
• Creamy avocado and a touch of lettuce
• Add fresh oregano and other fresh herbs
• Add lettuce and leafy greens such as spinach
• Use grilled haloumi cheese slices instead of feta
• Include a fennel bulb, sliced to replace the cucumber
• Replace some or all of the red onion with shallots or green onions
• Used brined and marinated tofu instead of feta to make a vegan salad.
• The cucumber and onion are marinated in vinegar for 30-60 minutes to pickle them. This also gives the onions and milder flavor.

Best Ever Greek Salad Recipes

Classic Greek Salad recipe (Xoriatiki / Horiatiki )

Ingredients

• 1 green pepper, sliced
• 16 black or green olives
• 1 teaspoon dried oregano
• 3 tomatoes, cut into wedges
• 1/4 of a cup extra virgin olive oil
• 1 medium red onion, sliced into rings
• 1 cucumber, sliced into thick half-moon shapes
• 200 g (7 ounces) block good quality feta cheese
• sea salt and freshly ground black pepper to taste
• 1 tablespoon red wine vinegar, or apple cider vinegar

Method

Wash all the vegetables thoroughly and shake dry. Slice the tomatoes into wedges over a medium size serving bowl. Cut the onion into thin rings. Then, cut the cucumber into thick slices and then slice in half. Add both to the bowl with olives. Mix and then season to taste with salt, dried oregano and pepper. Combine the extra virgin olive oil and vinegar in a cup and then pour over the salad as a simple dressing. Toss the salad well. Add slices of feta cheese on top, and an extra drizzle of olive oil. Serve immediately as a side dish.

Greek Salad Variation With Marinated Vegetables and Garlic

Ingredients

• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup white wine vinegar
• 1 small garlic clove minced
• 1 medium red onion halved and sliced
• 2 oz (60 g) feta or aged goat cheese
• 2 cups small heirloom tomatoes halved
• 1/2 cup kalamata olives, seeds removed
• 1 teaspoon crumbled dried Greek oregano
• 1 medium bell pepper, seeds removed and sliced
• 1 small fresh hot peppers, seeds removed and sliced
• 2 to 3 medium Persian cucumbers, thinly sliced (or similar)

Method

Whisk together the garlic, oregano, vinegar, salt and pepper in a small bowl. Add the onion, cucumbers and peppers to the bowl, and mix well. Cover the bowl with plastic wrap and refrigerate for 1-3 hours to pickle the vegetables. Then, drain the vegetables well and add to a serving bowl. Add the tomatoes and toss to mix well. Season with salt and pepper. Crumble the feta cheese and sprinkle with the olives over the top of the salad. Serve immediately.

Greek Salad Variation with Avocado and Fresh Parsley

Ingredients

For the Dressing

• 3/4 teaspoons honey
• 6 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons minced garlic (1 large clove)
• 1 1/2 tablespoons finely minced fresh parsley

For the Salad

• 1 cup crumbled feta cheese
• 1 medium firm avocado, diced
• 1/2 small red onion, thinly sliced
• 1 medium English cucumber, sliced into half moons
• 3/4 cup kalamata or black olives, drained and sliced
• 4 medium Roma tomatoes, diced (or 12 cheery tomatoes)
• 1 small green or yellow bell pepper, seeds and ribs removed, chopped

Method

Combine all the dressing ingredients in a small mixing bowl and mix well. Season with salt and pepper and set aside for the flavors to meld. Using a large serving bowl combine the tomatoes, onion, bell pepper, olives, cucumber, avocado until well mixed. Pour in the dressing and toss. Sprinkle the feta and fresh herbs on top and serve immediately.

Simple Greek Salad with Bread, Dill and Shallots

Ingredients

• 1/3 cup olive oil
• 2 Lebanese cucumbers
• 1/2 teaspoon of salt
• 2 vine-ripened tomatoes
• 1/2 cup kalamata olives
• 5 dill sprigs, leaves picked
• 100 g (3 1/2 oz) feta, crumbled
• 2 1/2 tablespoons brown vinegar
• 3 French shallots, finely sliced
• 1/2 ciabatta loaf, crusts discarded
• 1 teaspoons rigani (dried Greek oregano)

Method

Break the bread into medium size pieces. Spread out on a baking tray. Sprinkle with olive oil and bake in the oven until golden brown. The, set aside to be added to the salad. Next, peel the cucumbers and slice into small moon-shaped pieces. Transfer into a large serving bowl. Dice the tomatoes and add to the bowl with the olives and shallots. Sprinkle the oregano, crumbled feta cheese and dill on top. Drizzle the brown vinegar and olive oil over the salad and toss. Season with salt. Then, add the baked bread pieces and toss. Serve immediately.

Greek Salad Recipe with Haloumi Cheese, Parsley and Mint

Ingredients

For the Salad

• 1/2 red onion, sliced
• 1/4 cup fresh parsley
• lemon wedges, to serve
• 1/3 cup kalamata olives
• 6 slices haloumi cheese
• 1/4 cup fresh mint leaves
• 1 Lebanese cucumber, chopped
• 2 small vine-ripened tomatoes, chopped

For the Dressing

• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil

Method

Pour the vinegar and oil into a mixing bowl. Add the onion, olives, tomatoes, cucumber and herbs, and toss well. Next fry the haloumi slices in a little oil using a non-stick frying pan over moderate heat, until golden brown (about 1-2 minutes each side). Serve, the salad immediately with the haloumi slices on top, a sprinkle of fresh herbs and wedges of lemon.