The Top Greek Salad Recipes: Your Guide to the Mediterranean's Culinary Delights

Horiatiki Salad

• 1 pound Roma tomatoes, cut into wedges
• 1 English cucumber, cut into wedges
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a large bowl.
2. Toss to combine.
3. Serve immediately or refrigerate for later.

Dakos Salad

• 1 package (12 ounces) barley rusks
• 4 ripe tomatoes, chopped
• 1 English cucumber, chopped
• 1 red onion, chopped
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Break the barley rusks into small pieces.
2. Combine all ingredients in a large bowl.
3. Toss to combine.
4. Serve immediately or refrigerate for later.

Cretan Salad

• 1 pound Roma tomatoes, cut into wedges
• 1 English cucumber, cut into wedges
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/2 cup barley rusks, crushed
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a large bowl.
2. Toss to combine.
3. Serve immediately or refrigerate for later.

Grilled Vegetable Greek Salad

• 1 pound Roma tomatoes, cut into wedges
• 1 English cucumber, cut into wedges
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 cup grilled vegetables (such as zucchini, bell peppers, and eggplant)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the vegetables until tender.
2. Combine all ingredients in a large bowl.
3. Toss to combine.
4. Serve immediately or refrigerate for later.

Seafood Greek Salad

• 1 pound Roma tomatoes, cut into wedges
• 1 English cucumber, cut into wedges
• 1 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 cup cooked seafood (such as shrimp, calamari, or mussels)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the seafood according to the package directions.
2. Combine all ingredients in a large bowl.
3. Toss to combine.
4. Serve immediately or refrigerate for later.

Quinoa Greek Salad