Sunshine in a Bowl The Ultimate Authentic Greek Cucumber Tomato Feta Salad Horiatiki
Authentic Greek Feta Salad
Ingredients:
Instructions:
Nutrition Facts
| Calories | 586 kcal |
|---|---|
| Protein | 20.9 g |
| Fat | 10.4 g |
| Carbs | 30.6 g |
| Fiber | 11.7 g |
| Sodium | 10917 mg |
The Soul of Horiatiki: Why This Isn't Your Average Bowl
Forget the watery imitations you sometimes find! This recipe champions the spirit of the true Horiatiki —the rustic, robust salad found in every taverna across Greece.
It relies entirely on the quality of its core ingredients: ripe tomatoes, crisp cucumber, sharp red onion, and generous slabs of salty feta, all bathed in a vibrant, peppery olive oil dressing.
This Sunshine in a Bowl: The Ultimate Authentic Greek Cucumber Tomato Feta Salad is fresh, flavourful, and perfect for a light lunch or as a dazzling side dish to grilled meats.
It’s inherently Easy , involving zero cooking and relying almost entirely on proper chopping and good ingredient quality. We aim to deliver a Best Greek Salad Recipe experience that captures the essence of the Aegean sun.
Demystifying the True Village Salad Experience
The beauty of authentic Greek cuisine lies in its minimalism; it trusts its core components implicitly. This dish, often called Horiatiki (village salad), thrives precisely because it resists unnecessary additions.
Our goal is to prepare this Greek Salad with Feta and Onion with the respect it deserves.
Beyond Lettuce: Understanding Authentic Greek Salad Composition
The most significant deviation from Americanized versions is the near total absence of leafy greens. A true Greek salad eschews iceberg or romaine lettuce entirely. The texture and body come from the substantial chunks of vegetables, creating a heartier feel.
This distinction is vital when aiming for an authentic Mediterranean Cucumber Salad .
Setting the Stage for Mediterranean Flavor Mastery
When preparing this Refreshing Greek Cucumber Salad , remember that the total active time is only about 20 minutes, but allowing 15 minutes of resting time before serving is highly recommended.
This brief period allows the tomato juices and olive oil to mingle, creating a foundational broth that elevates every bite of this Juicy Tomato Feta Salad .
What Makes Our Greek Cucumber Tomato Feta Salad Recipe Unforgettable
What sets this particular Greek Cucumber Tomato Feta Salad Recipe apart is the dedication to using full fat, barrel aged feta, presented as a whole slab, and the perfect balance in the dressing punchy enough to cut through the richness of the oil and cheese, but simple enough not to mask the produce.
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The Curated Selection: Essential Components for Perfection
Since this preparation involves so few elements, ingredient sourcing becomes the most critical step in achieving success with your Cucumber Tomato Feta Salad . You are showcasing the produce, not hiding it under heavy seasonings.
Selecting the Finest Tomatoes and Crisp Cucumbers
For the tomatoes (about 4 large, ripe Beefsteak or heirloom varieties), look for deep colour and a slight yield when gently squeezed; they should be fragrant. We chop these roughly into 1 inch wedges.
For the cucumber (about 1 large English cucumber), we prefer the English variety because the skin is thin and the seeds are minimal. Slice them thickly thin slices become soft too quickly. We suggest leaving some stripes of skin on for visual appeal and texture.
Don’t forget the half large green bell pepper, also roughly chopped, and half a medium red onion, sliced thinly a mandolin helps achieve uniform delicacy here.
The Feta Factor: Choosing and Preparing the Star Cheese
Do not reach for pre-crumbled feta. The best Greek Salad with Tomato and Cucumber requires a block of high quality, Greek barrel aged Feta cheese (around 6 oz / 170g). Barrel aged feta has a denser texture and a sharper, more complex salinity than softer varieties.
The critical presentation element is leaving this block whole and placing it on top of the assembled vegetables just before serving.
Crafting the Bare Minimum Vinaigrette: Olive Oil and Oregano Requirements
The dressing for this Easy Feta Salad must be bold yet straightforward. You will need about ¼ cup (60ml) of truly excellent, fruity Extra Virgin Olive Oil it forms the base flavour profile. This is whisked together with 2 tablespoons of sharp red wine vinegar.
The absolute must have seasoning is 1 teaspoon of dried Greek oregano. This herb’s intense aroma is non-negotiable for authentic flavour. A half teaspoon each of coarse sea salt and freshly cracked black pepper completes the mix.
Assembling the Masterpiece: Step-by-Step Technique
The assembly process is less about mixing and more about careful layering, ensuring that every component retains its integrity before the final flavour integration.
Preparing Vegetables: The Right Cut Matters
Start by placing your roughly cut tomatoes, thick cucumber slices, thinly sliced red onion, chopped green bell pepper, and a generous half cup of whole, brine cured Kalamata olives into a large, shallow serving bowl. Remember, the cuts should be rustic; this is a village salad, not fine dining construction.
Layering Strategy: Building Your Greek Cucumber Tomato Feta Salad Base
Gently combine the vegetables and olives in the bowl. Here is where many rush toss lightly, perhaps twice, just enough to marry the flavours but certainly not enough to cause the tomatoes to break down. We want the integrity of the individual vegetable shapes to remain visible.
The Moment of Truth: Dressing and Marinating Protocol
Pour about two-thirds of your prepared dressing over the tossed vegetables. Now, gently place the entire block of feta cheese right on top of the mixture, ensuring it sits centrally.
Drizzle the remaining dressing solely over the feta slab, and then, the final, fragrant flourish: sprinkle the entire surface liberally with the dried Greek oregano.
Pro-Tips for Next Level Mediterranean Salads
To elevate this simple assembly into a truly memorable dish, keep these small techniques in mind. The quality of the olive oil cannot be overstated; use the best you can afford, as it’s essentially the cooking medium for the salad.
Always taste your dressing before adding it, adjusting the salt and vinegar until it hits a sharp, lively note.
Variations on the Classic Theme (Without Ruining Tradition)
While purists might protest, slight additions can enhance personal preference. Adding 1 tablespoon of capers alongside the olives provides an extra layer of brine. For those who desire a subtle heat, incorporate a few thin rings of fresh jalapeño or a pinch of red pepper flakes into the dressing mixture.
If the sharpness of red onion is too intense, substitute with 3-4 thinly sliced spring onions for a milder flavour in your Greek Salad with Feta and Onion .
Avoiding the Soggy Trap: Tips for Optimal Storage
Because this salad relies on the textural contrast between crisp cucumber and soft tomato, storage is tricky. Ideally, this Greek Cucumber Tomato Feta Salad should be made and eaten the same day.
If you must store leftovers, keep the feta and vegetables separate from the dressing, as the salt will quickly draw moisture from the vegetables, leading to a soggy texture.
Pairing Suggestions: What to Serve Alongside Your Salad
This dish shines brightest when paired with simple grilled proteins. It works beautifully alongside grilled chicken souvlaki or perhaps some halloumi cheese skewers. Crucially, always serve with thick slices of rustic, crusty bread ( Psomi ).
The bread is essential for mopping up the delicious juices that pool at the bottom of the bowl the final, flavour packed reward of a perfectly made Mediterranean Cucumber Salad .
Nutritional Snapshot: Health Benefits of This Bright Dish
This preparation is naturally nutrient dense. Packed with vitamins from the fresh produce and healthy monounsaturated fats from the olive oil, this Juicy Tomato Feta Salad offers fantastic benefits.
While the sodium content is elevated due to the feta and olives, the overall profile is robust, satisfying, and supports heart health when enjoyed as part of a balanced diet.
Recipe FAQs
Why is my Greek Cucumber Tomato Feta Salad always watery? How can I avoid that?
That dreaded watery situation usually happens if you salt the tomatoes too early or toss the salad too vigorously. Resist the urge to salt the vegetables until just before serving, and definitely don't toss it aggressively gently coat the ingredients instead.
Allowing the vegetables to rest briefly before dressing helps, too, as it keeps the moisture locked in until the last moment.
Can I make this Greek Cucumber Tomato Feta Salad ahead of time, or does it need to be eaten immediately?
For the best results, this salad absolutely needs to be assembled shortly before serving, ideally allowing just 15 minutes for the flavours to meld. If you prep the vegetables too far in advance, the cucumbers and tomatoes will weep and become soggy.
If you must prep ahead, chop everything but keep the dressing separate, and only add the feta and oregano right before you bring it to the table.
What’s the secret to getting the flavour right, especially regarding the Feta and Oregano?
The secret lies in quality and presentation! Use a proper block of barrel aged Greek Feta the pre-crumbled stuff is often dry and lacks that necessary salty tang. Always place the block whole on top of the salad, and be very generous with the dried oregano; Greek oregano has a potent, earthy flavour that is central to this dish.
Remember to use quality EVOO as well; you'll taste every drop!
Are there any good variations if I don't like raw onions or want to bulk up this Greek Cucumber Tomato Feta Salad?
Absolutely! If raw red onion is a bit too much for your palate, you can try soaking the thin slices in cold water for 10 minutes to mellow their bite, or swap them out for milder spring onions.
To bulk it up as a main course, you could add grilled chicken souvlaki pieces or even some canned chickpeas after draining them really well.
How should I store any leftovers of this salad? Does the feta keep well?
Storage isn't this salad's strong suit, but if you have leftovers, pack the undressed vegetables and the feta block separately into airtight containers. The dressing and any liquid should be discarded, as the vegetables will have released too much moisture overnight.
The feta itself will be fine, but it might absorb some of the residual tomato flavour.
