Greek Salad also known as horiatiki salad (peasant salad or village salad) is one of the popular salads in Greek cuisine prepared with a classic combination of tomatoes, cucumbers, onions, feta cheese, Kalamata olives, and dressed or seasoned with salt, pepper, olive oil, lemon juice, and garlic powder.
My family is loving this salad series. If you have missed recent salad recipes, then do check out
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What I love about this salad is that for a change it does not have any greens - lettuce, spinach, kale, and arugula. One of the best ways to highlight all peak summertime veggies. Since no cooking and minimal prep (simple chopping and mixing) is involved, the time you spend in the kitchen during hot days is also reduced.
One of the simplest and basic salad dressing. It just needs olive oil and a splash of citrus juice. This salad travels well. You just take the chopped or diced ingredients in an airtight container and bottle of olive oil and lemon. Just before you are ready to eat, toss everything together. So this would be one of the best options for potlucks, picnic, BBQ or 4th of July party. Are you on a diet or weight loss program? This salad is the best option. Overall this is one of the best salads to serve any time of the year.
2 medium Cucumbers, sliced or cubed 2 Tomatoes, cubed 1 Onion, cubed ¼ cup Olives, chopped ¼ cup crumbled feta cheese 1 tablespoon Cilantro or coriander leaves, chopped (use any fresh herbs of your choice) For the greek salad dressing 3 to 4 tablespoon Olive oil 1 ½ to 2 tablespoon Lemon juice ½ teaspoon Garlic powder (or 1 minced garlic clove) Salt, to taste Pepper, to taste
In a large salad bowl, combine cucumber, tomato, onion, olives, cilantro, and feta cheese. In another bowl, add olive oil, lemon juice, garlic powder, salt, and pepper to taste and whisk. Pour this dressing over the salad, toss and serve.
You can add bell peppers (green, yellow, or red), caper berries (capers), chickpeas, or avocado In American-style greek salad, lettuce, pepperoni, radishes, anchovies (sardines), dolmades, beets are common. For the dressing or seasoning, you can add your favorite herbs and spices if desired. I have added cilantro or coriander leaves. You can use parsley or fresh basil or oregano. Vary all the ingredient amounts as per your liking.
Greek salad can be served as a side with a bowl of soup, a slice of bread or grilled meat or pasta, or any vegetarian entrée. But on hot days, I really like to have a big bowl of this cold salad mixed with cooked quinoa or couscous for a light and satisfying meal.
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Like any other salad, Greek Salad tastes the best when served fresh. If there are any leftovers you can store them in an airtight container in the refrigerator for up to 2 days. All you have to do is chop the veggies and keep them in an airtight container in the refrigerator. Just before you are ready to serve add the dressing and toss.
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