Authentic Greek Taverna Salad with Feta and Olives
Taverna Salad
A crisp, refreshing Greek salad featuring chunky vegetables, salty feta, and a zesty oregano dressing.
Transport yourself to a sun-drenched Greek island with this vibrant Taverna Salad. Unlike the leafy versions often found in western grocery stores, a true Horiatiki, or village salad, celebrates the peak of summer produce. It is a rustic medley of juicy tomatoes, crisp cucumbers, and pungent red onions, all brought together by the liquid gold of the Mediterranean: high-quality extra virgin olive oil. There is no lettuce here to distract from the crunch of the peppers or the brine of the olives.
The real secret to an authentic taverna experience is the presentation of the feta. Rather than being crumbled into tiny bits, a thick, proud slab of creamy sheep's milk feta is placed right on top of the vegetables. As you eat, the cheese mingles with the red wine vinegar and vegetable juices, creating a delicious dressing at the bottom of the bowl that is practically begging for a piece of crusty bread to soak it all up. It's simple, honest cooking at its absolute best.
Nutrition (per serving)
Directions
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1
Cut the tomatoes into irregular, chunky bite-sized wedges and place them into a large, shallow serving bowl.
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2
Partially peel the cucumber to create a striped pattern, then slice it into thick half-moons and add to the bowl.
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3
Thinly slice the red onion into rounds or half-rings and core the green bell pepper, slicing it into rings or strips.
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4
Add the onions, peppers, and whole Kalamata olives to the bowl with the other vegetables.
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5
Drizzle the extra virgin olive oil and red wine vinegar over the salad, adding a small pinch of sea salt (remember the feta and olives are already salty).
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6
Gently toss the vegetables to coat them evenly in the oil and vinegar.
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7
Place the whole block of feta cheese on top of the salad.
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8
Sprinkle the dried oregano generously over the feta and the surrounding vegetables before serving immediately.
Ingredients
- Ripe vine tomatoes:4 large
- English cucumber:1 piece
- Red onion:½ medium
- Green bell pepper:1 piece
- Kalamata olives:½ cup
- Block of Greek feta cheese:7 oz
- Extra virgin olive oil:4 tbsp
- Red wine vinegar:1 tbsp
- Dried oregano:1 tbsp
- Sea salt:1 pinch
Tips & Notes
- Use the best quality extra virgin olive oil you can find; it really is the star of the dressing.
- For the most authentic flavor, look for feta sold in brine rather than pre-crumbled varieties.
- Let the salad sit for 5 minutes before eating to allow the juices to pool at the bottom for dipping bread.
- Do not over-mix once the oil is added; you want to keep the vegetables chunky and intact.
