Greek Salad Recipe {horiatiki Salad/xoriatiki Salata}

This refreshing Greek salad, loaded with vegetables, kalamata olives, and feta cheese is a delicious summer treat. Greek vegetable salad, traditionally known as horiatiki or xoriatiki salata is a meal in itself, super simple to put together and so good for you!

Visiting Greece has been on my bucket list like forever. I hope that comes true someday. What’s not to love about this beautiful Mediterranean country? The rich history, culture, breathtaking views and for a foodie like me, obviously the food. Food from different cultures has always intrigued me.

Having lived in a multicultural country like India for the better part of my life, I’ve learned how food differs regionally, and have come to appreciate the variety!

Mediterranean diet is considered to be one of the healthiest diets in the world. Fruits, vegetables, legumes, lean meats, whole grains, and nuts are a part of this healthy diet, and of course olive oil and some red wine too!

This Greek Salad or Horiatiki/Xoriatiki Salata as it is traditionally known as is one of the simplest Greek recipes and one that you should have at the back of your hand. ‘Horiatiki’ simply means village or peasant salad.

While it’s true that this salad will taste best in Greece because of the local produce that goes into the salad, you can still enjoy this salad even if you are not in Greece. Just remember to use really good quality and if possible organic vegetables.

• What’s a Greek salad?
• Horiatiki salad ingredients
• Variations
• How to make a good traditional Greek salad?
• What dressing goes on this salad?
• Is this salad healthy?
• What to serve with Greek salad?
• You may also enjoy these fresh salad recipes
• How to make Greek salad recipe – step by step instructions
• Greek Salad Recipe {Horiatiki Salad/Xoriatiki Salata}

What’s a Greek salad?

Xoriatiki Salata, also known as a Greek village salad is a rustic, refreshing, and delicious salad made with fresh summer produce.

This salad is quite popular in Greece (but obviously) and also in Cyprus. Let’s have a detailed look at the ingredients that go into a Xoriatiki Salata.

Horiatiki salad ingredients

A traditional Greek salad is made with;

• Juicy tomatoes
• Cucumbers
• Red onions
• Green bell pepper
• Plump kalamata olives
• Seasoned with some Greek oregano.
• The salad is dressed with olive oil and a splash of red wine vinegar.
• Traditionally, a slab of feta cheese is placed over all the ingredients in a bowl.

The ingredients vary from region to region. Some may include green bell pepper, while others may not. Some also add capers.

Lettuce and lemon juice are not a part of a traditional Greek Salad. Lettuce is pretty much a part of ‘American’ Greek Salad, I think it is not a bad addition after all.

If you like lettuce, go ahead and use it, after all, you are going to eat the salad, so customize it as per your needs. I see no reason why you can’t make this salad with lettuce even though the authentic version has none.

One of the major reasons that I read was that lettuce is basically a winter produce, whereas the rest of the ingredients that go into this salad are all fresh, summer produce, which could explain why lettuce is not used for this salad in Greece. But here in the US, lettuce, that too all kinds, are available throughout the year, so if you love lettuce in this salad, add some.

Variations

Avocado: To make a this salad with a twist, try adding avocados! Greek salad with avocados? Heck yes, try it, the creamy, buttery avocados add a nice dimension to this salad. Of course, if you don’t like avocados in the first place, this variation won’t work.

Pasta or grains: You can add cooked pasta like tortellini or small pasta like orzo, couscous or grains like barley or a seed like quinoa to this Grecian salad to make it heartier.

Vary the salad dressing: Try changing up Greek vinaigrette, by including some minced garlic, mustard etc. Play around with the ingredients if you are feeling particularly adventurous!

How to make a good traditional Greek salad?

The best Greek salad is filled with clean, delicious flavors and textures. This has got to be one of the easiest salads you can ever make

Using good quality, fresh ingredients is the only key in making a really delicious Greek peasant salad.

Start off by cutting tomatoes into wedges. The best tomatoes for Greek salad should be ripe, and juicy. That is why it makes sense to make this salad during the summers when tomatoes are at their peak. You can also use cherry tomatoes, they are so good all year round.

Next, the cucumbers, you may or may not peel them. Slice it into rounds and then into half-moons. I recommend using English cucumbers, they have fewer seeds. I, however, could find none the day I went grocery shopping, so I used regular cucumbers.

Slice the onions thinly and green bell pepper too if using.

Add the tomatoes, cucumbers, onions, and bell peppers in a shallow bowl. Add the kalamata olives. Kalamata olives are the best olives for Greek salad, so definitely try and use those.

As for the spices and herbs in Greek salad, you only need to sprinkle some Greek oregano and a tiny pinch of salt, since the feta is salty.

Then drizzle some extra virgin olive oil, and red wine vinegar. Toss to combine everything very gently.

Finally, place a slab of sheep’s milk feta cheese, drizzle some more olive oil and Greek oregano over the feta cheese. This the classic Greek salad presentation.

However, you can also cut the feta cheese in smaller cubes if you prefer it that way. Or use crumbled feta cheese if that is what you have.

What dressing goes on this salad?

If you are wondering what kind of dressing to use for Greek salad, then let me tell you that the best dressing for a Greek Salad are simply;

• Good quality extra virgin oil
• A splash of aged red wine vinegar
• And some Greek oregano.

That’s all there is to this easy homemade Greek dressing, you don’t even need to add these to a separate bowl and whisk, just pour them over the salad ingredients and toss everything.

Feta cheese is already salty, so you may skip adding salt.

A lot of folks use lemon juice in this Greek salad recipe. While it is okay, lemon juice is not traditionally used in the classic Greek salad.

Is this salad healthy?

Considering all the ingredients that go into a classic and authentic Horiatiki salad, they are definitely good-for-you ingredients packed with nutrients, vitamins, and anti-oxidants.

A simple and clean dressing with good quality olive oil and red wine vinegar is so much better than the commercially available dressings that are sold in the name of Greek dressing. You don’t need these and are much better off making your own at home.

You must keep in mind though that feta cheese is high in calories, so consume it in moderation.

Otherwise, this is a really nutritious salad, and you must definitely make the most of it during the fresh seasonal produce, having it every day if you may, just as the Greeks do during the summers.

What to serve with Greek salad?

Serve this healthy Greek Salad as a light meal along with some crusty bread to soak up all that juices at the bottom of the bowl.

If I’m serving Greek Salad as a side dish, I love to make Greek Moussaka or Chicken Souvlaki as the main dish.

Greek lamb cutlets, Greek lasagna, or Greek meatballs would be lovely choices for a hearty Greek fare too.

You may also enjoy these fresh salad recipes

• Strawberry Spinach Salad
• Caprese Salad
• Watermelon Cucumber Feta Salad
• Mediterranean Quinoa and Chickpea Salad
• Blood Orange Salad

How to make Greek salad recipe – step by step instructions

Step 1: Slice the tomatoes & cucumber

Cut the tomatoes into wedges. Peel the cucumber to create a striped pattern (optional). Slice into 1/4 inch thick rounds, and then into half moons.

Step 2: Slice the bell pepper and onion

Core and seed the bell pepper, and cut into thin round or strips, whatever you prefer.

Slice the onions thinly. Tip: If you do not like raw onions, you may soak the onion slices in ice cold water for 10-15 minutes, drain and then use in the salad. This step removes the pungency of the onions. If you do this step, then start off by slicing the onions first, and let it soak while you prep the other veggies.

Step 3: Assemble the salad

Place all the veggies in a shallow bowl. Add the Kalamata olives.

Drizzle olive oil and red wine vinegar.

Sprinkle dried oregano along with a tiny pinch of salt (not much, since feta is already salty) and toss everything gently.

Next, place a slab of feta cheese on top. Drizzle some more olive oil, and some more dried oregano. Enjoy!

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Greek Salad Recipe {Horiatiki Salad/Xoriatiki Salata}

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 3 fresh, juicy tomatoes, cut into wedges
• 1 English cucumber, cut into half-moons
• 1 green bell pepper, cored, seeded, and sliced
• Half a red onion, thinly sliced
• 15 to 20 Kalamata olives
• 4 oz slab of feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of dried Greek oregano
• Sea salt, as required

Instructions

• Cut the tomatoes into wedges. Peel the cucumber to create a striped pattern (optional). Slice into 1/4 inch thick rounds, and then into half moons.
• Core and seed the bell pepper, and cut into thin round or strips, whatever you prefer. Slice the onions thinly. If you do not like raw onions, you may soak the onion slices in ice cold water for 10-15 minutes, drain and then use in the salad. This step removes the pungency of the onions. If you do this step, then start off by slicing the onions first, and let it soak while you prep the other veggies.
• Place all the veggies in a shallow bowl. Add the Kalamata olives.
• Drizzle olive oil and red wine vinegar. Sprinkle dried oregano along with a tiny pinch of salt (not much, since feta is already salty) and toss everything gently.
• Next, place a slab of feta cheese on top. Drizzle some more olive oil, and some more dried oregano. Enjoy!

Greek Salad Recipe {Horiatiki Salad/Xoriatiki Salata}

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 3 fresh, juicy tomatoes, cut into wedges
• 1 English cucumber, cut into half-moons
• 1 green bell pepper, cored, seeded, and sliced
• Half a red onion, thinly sliced
• 15 to 20 Kalamata olives
• 4 oz slab of feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of dried Greek oregano
• Sea salt, as required

Instructions

• Cut the tomatoes into wedges. Peel the cucumber to create a striped pattern (optional). Slice into 1/4 inch thick rounds, and then into half moons.
• Core and seed the bell pepper, and cut into thin round or strips, whatever you prefer. Slice the onions thinly. If you do not like raw onions, you may soak the onion slices in ice cold water for 10-15 minutes, drain and then use in the salad. This step removes the pungency of the onions. If you do this step, then start off by slicing the onions first, and let it soak while you prep the other veggies.
• Place all the veggies in a shallow bowl. Add the Kalamata olives.
• Drizzle olive oil and red wine vinegar. Sprinkle dried oregano along with a tiny pinch of salt (not much, since feta is already salty) and toss everything gently.
• Next, place a slab of feta cheese on top. Drizzle some more olive oil, and some more dried oregano. Enjoy!

These Easter cupcakes are a super delicious, fun treat for kids and adults alike! You will definitely love these Easter vanilla cupcakes frosted with homemade vanilla buttercream as they are amazingly moist, light, and absolutely egg-free!

Hi guys! How are your Easter preps coming along? Easter to me, as a kid meant lots of marzipan Easter eggs . Cupcakes and cookies were not really a thing in India for Easter. I am not sure if any of that has changed in the past 5 years, it has been that long since I had a chance to celebrate Easter in India.

Last year I shared these eggless hot cross buns , which you should totally check out so that you make some before Good Friday! How could I not share something for Easter this year as well? If you are looking for Easter cakes and cupcakes recipes, then you will be pleased with today’s post.

I made these really easy Easter cupcakes , that are going to be perfect for your Easter parties, and good for those who are allergic to eggs or don’t consume eggs due to dietary restrictions. These Easter cupcakes are soft, light, and delicious you won’t even miss the eggs! Absolutely amazing!

• You can use this same eggless vanilla cupcakes with yogurt recipe to make many variations of Easter-themed cupcakes with various Easter cupcake toppers like,
• HOW TO STORE FROSTED EASTER CUPCAKES?
• STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS EASTER CUPCAKES
• HOW TO MAKE EASTER CUPCAKES?
• Easter Cupcakes {Eggless}

You can use this sameeggless vanilla cupcakes with yogurt recipe to make many variations of Easter-themed cupcakes with various Easter cupcake toppers like,

• Peep cupcakes or Easter chick cupcakes: Use peeps chick, whatever color you fancy, to place over the frosted cupcakes. You can also pipe yellow frosting to make the chicks or make baby chick fondant for a neat finish. Or simply use these chick cupcake toppers as I’ve done. These are from Wilton’s and easily available during the season.
• Birds nest cupcakes: You can use the same grass tip for piping the nest in a circular motion. Or use a Wilton 1M nozzle to create a swirl leaving a cavity in the middle of the cupcake to place about three chocolate eggs. Or simply use chocolate sprinkles and make a nest over the frosting.
• Easter bunny cupcakes: Top it with bunny cupcake toppers that are easily available in stores all over.
• Carrot patch cupcakes: Cover the cupcakes with chocolate buttercream frosting, sprinkle some crushed Oreos to resemble soil and place fondant carrots or orange colored-white chocolate coated strawberries over the crushed Oreos.

After trying these homemade Easter cupcakes , I am sure you will agree with me that these are the best Easter cupcakes for an eggless version. They are totally on par with the ones made with eggs.

If you want to make these cupcakes with a chocolate base, then look no further. Make chocolate easter cupcakes with my eggless chocolate cupcake recipe that I’ve shared earlier.

I frosted these eggless vanilla cupcakes with my homemade vanilla buttercream frosting that was so light, and fluffy. Vanilla on vanilla is a great combo after all, don’t ya agree? You can use whatever frosting you fancy, as anything would pair well with that awesome eggless cupcake base.

HOW TO STORE FROSTED EASTER CUPCAKES?

Store the frosted cupcakes in a single layer in a sufficiently large and tall airtight container. There should be enough space between the icing tips and the lid so that the frosting isn’t damaged. Store at room temperature for up to 2 days or refrigerate up to 5 to 7 days.

If you plan to frost the cupcakes later, you can store the cupcakes in an airtight container, after they have cooled down completely, up to 2 days at room temperature. Prepare the buttercream icing on the day you plan to frost the cupcakes or make it a day in advance and store in the refrigerator. Bring the buttercream to room temperature, re-whip, and frost.

If it is too warm and humid where you live, it would be better to refrigerate the cupcakes. Let them come to room temperature before serving.

I’ve never frozen cupcakes, coz usually the dozen that I make don’t last beyond 3 days in my house. For detailed freezing instructions, you can refer to this handy guide on Wikihow .

And now, let’s move on to the recipe for these cupcakes!

STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS EASTER CUPCAKES

1.Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/180 degrees C.

2.In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.

3.Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.

4.In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.

5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.

6.Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.

7.Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.

For the vanilla buttercream frosting

1.In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.

2.Next, sift1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.

3.Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.

4.Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.

5.Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.

Frosting with a closed star tip

Frosting with 1A round tip

NOTES

• The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe.
• I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness.
• Nutritional info is not included for the chick toppers or chocolate eggs.

HOW TO MAKE EASTER CUPCAKES?

Easter Cupcakes {Eggless}

Ingredients1x2x3x

Dry ingredients

• 1 & 1/2 cups all-purpose flour, spooned and leveled, minus 3 tbsp flour
• 3 tbsp / 0.84 oz / 24 grams/ cornstarch
• 1 & 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet ingredients

• 3/4 cup / 5.5 oz /158 grams granulated sugar
• 1/2 cup / 4 oz / 115 grams non-sour yogurt, not Greek yogurt
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Vanilla buttercream frosting

• 8 oz /2 sticks unsalted butter, softened
• 4 cups confectioner’s sugar, more if required
• 1/2 tbsp vanilla extract
• 2 tbsp heavy cream or milk add as per the desired consistency
• 1/8 tsp salt
• green food color, as required

Other ingredients

• chocolate eggs, other Easter themed toppers, as required

Instructions

• Prepare a muffin tin with cupcake liners and set aside. Also, preheat the oven to 350 degrees F/ 180 degrees C.
• In a large mixing bowl, sift 1.5 cups all-purpose flour from a height. Remove 3 tablespoons of flour from the mixing bowl.
• Next replace the 3 tablespoons of flour with the same amount of cornstarch. Sift cornstarch and add it to the bowl containing the flour. This is my homemade cake flour. If you have ready cake flour mix, use 1.5 cups of cake flour instead. Also, sift baking soda and baking powder. Add salt, whisk the dry ingredients well and set aside.
• In another mixing bowl, add all the wet ingredients, whisk well until everything is well combined and you have a homogeneous mixture.
• Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined (about 15 strokes) and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake. A few lumps are okay in the batter.
• Transfer the batter to a prepared muffin tin, filling about 2/3rd, bake at 350 degrees F for about 15-18 minutes or until a toothpick inserted in comes out clean (Do not over bake as you will end up a with a crusty top). Mine were done in 16 minutes.
• Let it cool in the muffin tin for 5 minutes then transfer to a wire rack, let it cool completely before frosting it.

For the vanilla buttercream frosting

• In the bowl of an electric stand mixer, fitted with a paddle attachment, place butter and beat on medium-high speed until pale and creamy, scraping down the sides of the bowl, as required, about 2-3 minutes. You can also use a hand mixer.
• Next, sift 1 cup confectioner’s sugar into the creamed butter. Beat on lowest speed until all the sugar is well combined with the butter. Add the remaining confectioner’s sugar, 1 cup at a time, beating on low speed, until well mixed. Increase the speed to medium-high, and beat for 2 minutes.
• Add vanilla extract and heavy cream, a tablespoon at a time. Beat on medium speed, scraping down the sides and bottom of the bowl as required, until the frosting is smooth and fluffy.
• Add 5-6 drops of green food color, and beat on low speed. Keep adding the food color, little at a time, until the desired colored frosting is reached. This makes about 3.25 cups of frosting. I used about 2 cups to frost 8 cupcakes and added more green food color for a darker shade for the grass frosting.
• Frost the cooled cakes/cupcakes using nozzles, or simply spread the frosting with an offset spatula. This quantity is sufficient to frost 12-16 cupcakes. Store any leftover frosting in an airtight container for up to 1 week and in the freezer for up to 2 months. Thaw overnight in the refrigerator, let it come to room temperature and re-whip it once again.

Notes

• The weight of 1.5 cups of flour is 7.5 oz/214 grams. To make cake flour, you will remove 3 tablespoons of flour from this quantity. If you are using a weighing scale to measure out your ingredients, use 6.1 oz/174 grams of flour and skip removing the 3 tablespoons of flour. Add the cornstarch and follow the rest of the recipe.
• I usually add 1 cup of sugar for a normal vanilla cake recipe, but since I’ve frosted these cupcakes, I’ve reduced the sugar to 3/4 cup. These cupcakes had the perfect amount of sweetness.
• Nutritional info is not included for the chick toppers or chocolate eggs.
• Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

Nutrition

I hope you enjoyed these cute Easter cupcakes, see you soon with another post! Happy weekend folks, have a lovely one!

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Regards,

Freda