How to make Greek Salad (Horiatiki)

Why cooks start here

Greek Salad (Horiatiki) belongs at a Mediterranean table — olive oil on hand, lemon nearby, and the easy generosity of Greek tavernas. This is the home version, written for everyday cooking that still tastes like the sea and the garden.

Greek Salad, or Horiatiki, is a staple of the Mediterranean table, often enjoyed during the sun-drenched days of summer. This dish captures the essence of Greek tavernas, where it's typically served alongside grilled meats or seafood. In home kitchens, it's a simple yet vibrant assembly that brings the garden and sea to your plate, with olive oil and lemon as constant companions. Each bite of Horiatiki is a harmonious blend of juicy tomatoes, crisp cucumber, and briny Kalamata olives, accented by the creamy tang of feta and a sprinkle of dried oregano. The salad is meant to be enjoyed fresh, allowing the natural flavors to shine, making it a refreshing counterpoint to heartier fare.