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Horiatiki Salata (Greek Peasant Salad)

Ever wonder how to make a gorgeous Grecian Peasant Salad? In Greece, this salad is often known as a Horiatiki salad. For those who do not like lettuce, you are in luck, because this gorgeous and unique salad, does not involve lettuce at all. What you will wish to have, are: 4-5 ripe plum or other juicy tomatoes, one cup of Kalamata olives, three sweet peeled cucumbers, one juicy red onion, freshly chopped oregano, a high quality Red or White Wine Vinegar, Extra Virgin Olive Oil, and some fresh crushed garlic, one cup of fresh Feta Cheese, preferably in whole form. If fresh herbs are not available for you, you may use one teaspoon of dried preferably Greek Oregano for each Tablespoon of fresh. For equipment you will need measuring spoons, a mixing spoon and fork, as well as a metal or glass non reactive large bowl to toss your gorgeous salad. You will also need a smaller bowl or jar for whisking your dressing. Also have some Kosher salt and fresh black pepper on hand for garnish.

For The Salad

1) Cut each washed and dried tomato in to wedges, cut each wedge in half. If desired, remove excess flesh from inside of tomato pieces.

2) Wash, peel, and slice each American or European style cucumber into rounds. Cut each round into quarters.

3) Peel slice and rinse your red onion. Slice and separate into delicate rings.

4) Rinse, core, seed and roughly chop two green bell peppers. Make sure to remove white portions of the pepper before chopping.

5) Cut your Feta cheese into delicate triangles and set to the side separately.

6) Mix a few tablespoons of extra virgin olive oil, with a tablespoon of chopped fresh oregano and one clove of minced garlic. Pour over Kalamata olives. Let marinate for fifteen minutes.

7) In a large non reactive bowl add your house made Grecian dressing (recipe below). Toss the tomatoes, cucumbers, most of the onion rings, and most of the olives with the dressing.

8) In a beautiful large non reactive salad bowl pour your Horiatiki peasant salad.

9) Garnish with flat leaf parsley sprigs, Pepperoncini peppers, the marinated Feta triangles and Kalamata olives. Serve and Enjoy!

For The Dressing

1) Mince three jumbo pieces of garlic into a small bowl.

2) Measure and whisk together one half cup red wine vinegar with a half a cup of extra virgin olive oil.

3) Add three tablespoons of freshly washed, dried, and minced oregano leaves.

4) Add one teaspoon crushed black pepper and one teaspoon Kosher salt, or sea salt.

5) Whisk once more thoroughly.

6) Reserve in a covered non reactive container such as a jar with a lid, until usage on your salad.

Recipe developed by Sarah J Hall. Inspired by a Horiatiki Salad at Papaspiros Restaurant 728 Lake Street Oak Park, Illinois. December 23, 2016 World Cuisine Today