This is the traditional authentic Greek salad known as peasant salad—horiatiki—exactly as I make it for my family at home: ripe tomatoes, cucumber, bell pepper, red onion, olives, extra virgin olive oil, and good Greek feta cheese.
This delicious tomato-based salad is the best representative of all the authentic Greek flavors and aromas loved around the world.
If you’re a fan of our delicious Greek Tomato Salad, you’re in for a treat with our Maroulosalata-Lettuce Salad, Roasted Corn Salad, and Fig Salad!
Why is this Greek salad the real thing?
Ingredients for an authentic Greek tomato salad.
- Ripe tomatoes halved and cut in wedges, about half an inch thick.
- Cucumber preferably the English variety, cut in coins.
- Green bell pepper, cored and sliced.
- Red onion slices.
- Use your favorite olives. I like wrinkled black olives, but any olives, black, brown, or green, are acceptable.
- Good quality feta cheese. Try to get a Greek feta block in brine. I like Dodoni. You can find it in most US supermarkets. Mt Vikos is also a very good choice. It is available at my local Shoprite as well as shops like Whole Foods. Please don’t get the fat-free French feta. It is not the real thing.
- Good quality extra virgin olive oil. Avoid olive oil blends and please do not use canola oil as a substitute.
- Red wine vinegar. (White is fine too). Usually, only a teaspoon is enough.
- A few fresh basil leaves. Optional. Tomato and basil are a killer combination. Substitute with fresh mint, spearmint, oregano, or thyme.
- Rusks. Optional. Instead of bread or croutons, I often use small double-baked hard bread.
- Sea salt to taste and dried oregano.
I like to use Greek rusks in my salad.
Again, it is optional. In Crete, where my family is from, they mix broken rusks in the tomato salad. They are also served topped with finely chopped fresh tomato, dry oregano, crumbled feta cheese, black olives, and extra virgin olive oil. In Crete, we also call a rusk dakos.
What is a rusk?
It’s a double-baked bread made with barley and/or whole wheat flour, salt, and yeast. It is extremely hard; the best way to eat one is to run it under water for 2 seconds. However when broken in the salad, it absorbs the liquids, so there is no need to wet it ahead of time.
I find my rusks at Titanfoods market in the NYC area or even on Amazon.
If you don’t have rusks, no problem! Be like a Greek* and dip a piece of crusty bread in the salad. It is very common in Greece, and it is almost required! The salad liquids are delicious and perfect for bread dipping. We call this bread bite papara.
*Greeks eat bread in every meal. They go to the bakery every day for a fresh loaf of bread.
How do I make the salad dressing?
Horiatiki salad dressing is very simple. Usually, 2-3 tablespoons of extra virgin olive oil and one tablespoon (or less) of vinegar are enough.
Please DO NOT use lemon in this tomato, cucumber onion salad. It’s a big faux pas to use lemon. There are other Greek salads where a lemon & olive oil dressing is appropriate.
the secret to a great Greek salad
For a great tomato salad, let it sit for half an hour after mixing with the seasonings and dressing. This way, all the magical tomato liquids get mingled with the feta, olive oil, and vinegar, creating a match made in heaven.
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Traditional Greek Salad-Horiatiki
Ingredients
- 2-3 tomatoes halved and cut in wedges, about half an inch thick.
- ½ english cucumber cut in coins.
- 1 green bell pepper cored and sliced
- ⅓ red onion sliced
- ½ cup olives your favorite kind
- ½ cup feta cheese
- 1 tablespoon dry oregano
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar to taste, you can add more if you prefer
- fresh basil leaves
- sea salt to taste
Instructions
- Mix all fresh ingredients —season with sea salt to taste. Add 2-3 tablespoons of extra virgin olive oil and a tablespoon red wine vinegar. Sprinkle dry oregano all over and toss. For best results, allow the salad to sit at room temperature for 30 minutes before serving.
Serving suggestions
- Serve with fresh, crusty bread to dip in the salad juices. You can also try the rusks in the salad. If they are big in size, break them up at the size of croutons. Please see recipe notes for details.
Notes
- It is essential to let the salad sit for half an hour before serving. The flavors will meld together, and tomatoes always taste better at room temperature.
- For sumptuous tomatoes, always store them on a platter on your countertop. Avoid letting them touch each other, and don’t stack them. Never refrigerate tomatoes.
- The same goes for the onions. Store them in a cool, dry, dark place -not in your fridge. When the onion is chilled, the cold temperature converts the starch to sugars, and onions become soft or soggy. Don’t store them in a bag; they need air to breathe. Keep the onions separate from potatoes; they can speed up an onion’s decomposition due to excreted moisture.
- I do not include the rusks in the recipe because they are optional. Although they are abundant in grocery stores in Greece, they are more challenging to find in the USA. If you want to try them, try the Manna brand on Amazon and at titanfoods.com in Astoria, NY. There are different sizes; some are small enough to add as they are in the salad. If they are too big, break them up into crouton sizes. Let them soak up the salad juices; they will be fantastic!
- If you want to try the rusk as is, run it underwater for 1-2 seconds. I enjoy it with just a little extra virgin olive oil on top. It is my favorite snack.
Nutrition
