Greek Horiatiki Salad Recipe

Tomatoes: Fresh and juicy, these are the base of the salad.

Cucumber: Adds a refreshing crunch to the dish.

Red onion: Provides a sharp, tangy flavor.

Kalamata olives: Briny and rich, these olives are essential for an authentic taste.

Feta cheese: A tangy and creamy cheese that complements the vegetables.

Extra virgin olive oil: Adds a rich, fruity flavor to the dressing.

Red wine vinegar: Provides acidity and balances the flavors.

Dried oregano: A classic herb in Greek cuisine, adding earthy notes.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a hint of spice and depth.

When preparing the tomatoes for the salad, consider using a serrated knife. This type of knife allows for cleaner cuts through the delicate skin of the tomatoes without crushing the flesh. Additionally, to ensure the cucumber slices remain crisp, you can lightly salt them and let them sit in a colander for about 10 minutes before adding them to the salad. This process draws out excess moisture, enhancing the texture of your Greek Horiatiki Salad.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes offer a similar sweetness and juiciness, and their smaller size can add a different texture to the salad.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative to cucumber.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to red onions, which can be less overpowering in the salad.

• kalamata olives - Substitute with black olives: Black olives have a similar texture and slightly milder flavor, making them a suitable replacement.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, which can mimic the taste of feta.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to extra virgin olive oil.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tang, which can replicate the flavor profile of red wine vinegar.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor, making it a good substitute for dried oregano.

• salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can enhance the flavors in the same way as regular salt.

• pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute for black pepper.

• To store your Greek Horiatiki Salad, place it in an airtight container. Ensure the tomatoes, cucumber, and red onion are well-covered to maintain freshness.
• Keep the salad in the refrigerator. It can last for up to 2 days, but for the best taste and texture, consume it within 24 hours.
• If you plan to store the salad for later, consider keeping the feta cheese separate and adding it just before serving. This prevents the cheese from becoming too soft and losing its distinct texture.
• For the olive oil and red wine vinegar dressing, store it in a small jar or container. Shake well before drizzling over the salad when ready to serve.
• Avoid freezing the Greek Horiatiki Salad. The high water content in the tomatoes and cucumber will cause them to become mushy and lose their crispness upon thawing.
• If you must freeze, consider only freezing the feta cheese separately. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before use.
• When ready to serve after storing, give the salad a gentle toss to redistribute the olive oil and red wine vinegar dressing. Adjust seasoning with salt and pepper if needed.

• If you must reheat the Greek Horiatiki Salad, it's best to do so gently to preserve the integrity of the vegetables and feta cheese.
• Remove the feta cheese before reheating. You can add it back in after warming the salad.
• Use a microwave-safe dish and cover the salad with a microwave-safe lid or a damp paper towel to retain moisture.
• Microwave on low power (about 50%) for 30-second intervals, stirring gently between each interval until just warmed through. Avoid overheating to prevent the vegetables from becoming mushy.
• Alternatively, you can reheat the salad in a skillet over low heat. Add a splash of olive oil to the skillet and warm the salad gently, stirring occasionally.
• Once the salad is warmed, add the feta cheese back in and give it a gentle toss.
• For a fresh touch, consider adding a squeeze of lemon juice or a sprinkle of fresh oregano before serving.

• Cutting board: A sturdy surface to safely chop and slice the vegetables.

• Chef's knife: Essential for cutting tomatoes, cucumber, and red onion with precision.

• Mixing bowl: A large bowl to combine all the salad ingredients.

• Measuring cups: To accurately measure the olives, olive oil, and vinegar.

• Measuring spoons: For precise measurement of oregano, salt, and pepper.

• Salad tongs: Useful for gently tossing the salad ingredients together.

• Serving bowl: A presentable bowl to serve the salad once it's ready.

Prep ingredients ahead: Wash and chop tomatoes, cucumber, and red onion in advance. Store them in airtight containers in the fridge.

Use pre-pitted olives: Save time by buying kalamata olives that are already pitted.

Buy pre-cubed feta: Purchase feta cheese that is already cubed to avoid extra cutting.

Mix dressing separately: Combine olive oil, red wine vinegar, oregano, salt, and pepper in a jar and shake well. This can be done ahead of time and stored in the fridge.

Use a large bowl: A larger mixing bowl makes it easier to toss all ingredients evenly without spilling.