There’s a certain feeling in the air right now, isn’t there? Here in Germany, the late August sun has a softer, golden quality to it. The mornings are a little crisper, but the afternoons still hold the deep, lazy warmth of summer. On my walk back from the Wochenmarkt (weekly market or farmer’s market) this weekend, my bag was heavy with the season’s best treasures: tomatoes so red and fragrant they smelled of sunshine itself, and cucumbers still cool from the morning dew.
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A Perfect Summer Meal
In these moments, I feel an urge to capture that fleeting, perfect taste of summer. And for me, nothing does that quite like a truly authentic Greek salad, or Horiatiki. This isn’t the sad, lettuce-filled version you might find at a lunch buffet. This is the real thing: simple, honest, and bursting with flavors so vibrant it’s like a mini-vacation on a plate. It’s the salad I make when I want to hold onto summer for just a little while longer.
At Salads.recipes, we believe that a salad is so much more than a starter. It’s a canvas for flavor, a celebration of the seasons, and a powerful way to nourish your body and soul. Our mission is to transform the humble salad into the hero of your plate—a complete, satisfying meal that embodies a vibrant, healthy life.
Why This Salad Embodies a Healthy Life
- A Celebration of Simplicity: It proves that you don’t need heavy sauces or processing to create unforgettable flavor. The magic comes from perfect, sun-ripened ingredients.
- Effortlessly Complete: This isn’t just a side dish. With its healthy fats from the olive oil and feta, plus the ease of adding protein, it’s a balanced, satisfying meal in 15 minutes.
- Vibrant & Nourishing: It’s a rainbow of vitamins and antioxidants. This is what eating for a healthy, energetic life looks like—and it’s absolutely delicious.
- Versatile Hero: It’s a perfect light dinner, a fantastic power lunch, and a welcome guest at any gathering.
The Mediterranean ‘Salad as a Meal’ Philosophy
The idea of a salad being a full meal isn’t a new trend; it’s a way of life in places like the Mediterranean. A true Horiatiki (“village salad”) was often a farmer’s lunch, made from what was fresh from the garden. It was designed to be substantial, with a hearty block of feta, generous glugs of olive oil, and perhaps a side of crusty bread to sop up the juices. This is the heart of what we do at Salads.recipes: embracing that heritage and showing how green, healthy, and protein-rich elements can come together to create a dish that truly sustains you.
Tips for Success & Turning It Into a Complete Meal
- Don’t Toss the Feta:
Place the block right on top. This traditional method allows its creamy texture to be the star and prevents it from making the salad soggy.
- Salt Smartly:
Feta and olives are already salty, so go easy on the salt in your dressing. You can always add more at the end.
- Slice, Don’t Dice:
For an authentic texture, cut your vegetables into chunky, rustic pieces rather than small, uniform dice.
- Make it a Power Bowl (Protein Boosts):
Plant-Based: Add a cup of cooked chickpeas (Kichererbsen) or some grilled halloumi for a fantastic vegetarian meal.
From the Grill: This salad is the perfect partner for grilled chicken breast, salmon, or a handful of shrimp.
FAQ
The traditional Horiatiki is all about celebrating the hearty, sun-ripened “summer” vegetables like tomatoes and cucumbers. It’s a village salad, meant to be rustic and substantial, and lettuce simply isn’t part of that classic combination.
You can prep the components ahead! Chop your veggies and store them in an airtight container in the fridge, and whisk your dressing and keep it in a separate jar. However, I strongly recommend tossing it all together right before serving to keep the vegetables crisp and fresh.
For the best flavor and creamy texture, look for a block of Greek feta made from sheep’s milk (or a sheep/goat milk blend) that is sold in brine. It makes a world of difference compared to pre-crumbled, dry feta.
On its own, it’s a wonderfully light and satisfying meal thanks to the healthy fats in the olive oil and protein from the feta. To make it even more substantial, follow the protein boost tips above—adding chickpeas or grilled chicken turns it into a true power bowl that aligns perfectly with our “Salads.recipes” philosophy.
Recipe
Easy Greek Salad Recipe (Fresh, Healthy & Flavorful)
Ingredients
For the Salad:
- 450 g about 1 lb vine-ripened tomatoes, the most fragrant and sun-ripened you can find
- 1 large cucumber approx. 300g / 10.5 oz, I prefer English or Persian cucumbers for their thin skin and minimal seeds
- 1/2 red onion approx. 75g / 2.6 oz, thinly sliced
- 1 green bell pepper approx. 150g / 5.3 oz, deseeded and sliced
- 150 g about 1 cup Kalamata olives, pitted
- 200 g about 7 oz block of authentic Greek feta cheese, made from sheep’s milk for the best creamy texture
For the Lemony Vinaigrette:
- 60 ml 1/4 cup extra virgin olive oil, a good, fruity one is worth it here
- 30 ml 2 tbsp fresh lemon juice
- 1 tsp dried oregano preferably Greek oregano
- 1/2 tsp Dijon mustard
- Salt and freshly cracked black pepper to taste
Instructions
- Prepare the vegetables by chopping the tomatoes into bite-sized wedges or halved and the cucumber into thick half-moons. Place them in a large, wide serving bowl along with the thinly sliced red onion and green bell pepper.
- Whisk together all the ingredients for the vinaigrette—olive oil, lemon juice, dried oregano, and Dijon mustard—in a small bowl or shake them in a jar. Season generously with a pinch of salt and a good grind of black pepper.
- Combine the salad by pouring about two-thirds of the dressing over the vegetables. Gently toss everything together until each piece is lightly coated. Scatter the Kalamata olives over the top.
- Arrange the block of feta cheese right on top of the salad. Don’t crumble it yet! Drizzle the remaining dressing over the feta.
- Finish with a final sprinkle of oregano and another crack of black pepper. Serve immediately.
