This is a traditional, horiatiko or village, chopped Greek salad. A fail-proof recipe, the fresher your veggies are here, the more delicious your salad will be. I think of it as a very farmers market friendly dish!
So quick and easy, you’ll find yourself making this salad all the time. I’ve listed out the ingredients by number of each vegetable with corresponding cup measurements so you can easily scale this recipe to accommodate any size crowd.
I like to chop up the veggies for this salad into bite size chunks because, truth be told, I hate to have to cut up my salad on the plate. Bite sized pieces also make this dish very child and entertainment friendly.
Kids think it’s fun to eat little pieces of finger foods and you can serve the small veggie chunks in so many interesting ways for guests.
My favorite cucumber here is the English variety that come with fewer seeds. I often seed the tomatoes too if I have time. And think about using as many different colors as you can in this recipe. You can’t beat pretty, nutritious and delicious!
- 2 bell peppers red, orange, yellow, green – mix and match! / 2 cups chopped
- 1 medium red onion / 1 cup chopped
- 1 English or 2 medium cucumber / 3 cups chopped
- 2 medium ripe tomatoes / 2 cups chopped
- 1 cup olives (optional but recommended!)
Chop into bite sized pieces and combine with the Greek Vegan’s Greek Salad Dressing.
This recipe serves 4 good sized portions of horiatiko Greek salad and is infinitely scalable so you can enjoy it on your own or serve a whole party.
Take for lunch in a pita pockets with hummus, serve in a pretty glass with grilled mini pitas for a first course or pile into a fresh bell pepper bowl for a meal on it’s own. The possibilities are endless!
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