by • January 24, 2013 • VeggieComments (0)1663

Greek Salad “Horiatiki”

Right now these sub-zero temperatures outside have us dreaming of a warm, far-away place with eternal summer sunshine and warm Mediterranean sea breezes, so we’re off to the island of Crete – at least in our kitchen, anyway.  Today we’re featuring a dish found on every table with nearly every meal in Crete:  the Greek Salad, otherwise known as Horiatiki Salata.

While dead-easy to make, what really makes a Greek Salad taste like you’re basking in the sun at an outdoor restaurant in Crete is the ingredients, and most importantly, the olive oil.

To make a traditional Greek Salad, be sure to seek out the ripest tomatoes, crunchiest cucumbers, an authentic Greek sheep’s milk Feta and top it off with a Koroneiki olive oil from Crete.


  • English cucumber, peeled, halved, and cut into half inch slices
  • Vine-ripe tomatoes, cut into large chunks
  • Extra Virgin Olive Oil (try the Koroneiki variety)
  • Green bell pepper, sliced
  • Onion, sliced
  • Sheep’s milk Greek Feta
  • Greek olives
  • Sea Salt
  • Oregano


  • In a large bowl, combine the cucumbers, tomato, green pepper and onion and sprinkle with sea salt.
  • Place a generous slice of Feta on top.
  • Add some olives, sprinkle with a pinch of oregano and pour on the olive oil.
  • Have some fresh bread on hand to soak up the remaining oil at the bottom of the bowl.

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