Best 2 Greek Taverna Salad Recipes

Wondering how to make the perfect "Greek taverna salad", also known as "horiatiki salad"? Look no further! Greek taverna salad is a refreshing and flavorful dish, often associated with the Mediterranean diet. It's typically made with fresh, seasonal vegetables, such as tomatoes, cucumbers, onions, and peppers, generously topped with feta cheese, olives, and a drizzle of olive oil. The combination of textures and flavors in this salad makes it a delightful accompaniment to grilled meats, fish, or even as a standalone meal. In this article, we'll provide you with a step-by-step guide to creating an authentic Greek taverna salad, ensuring you capture the vibrant taste and essence of this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK-TAVERNA SALAD

Greek-Taverna Salad image

Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers, fresh herbs, and feta in a vibrant, lemony dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Yield Serves 8 to 10

Number Of Ingredients 15

Ingredients

1 small red onion, cut into a 1/2-inch dice (1 cup)
1/2 teaspoon minced garlic (from 1 small clove)
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
3/4 teaspoon dried oregano
2 tablespoons chopped fresh mint leaves
1/2 cup extra-virgin olive oil
2 pounds cocktail tomatoes, quartered (5 cups)
1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups)
3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups)
6 ounces feta, crumbled (1 cup)
3 ounces peperoncini (3/4 cup)

Steps:

Soak onion in cold water 10 minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and 1/4 teaspoon pepper. Slowly whisk in oil.
Add tomatoes, stirring to fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.

KITTENCAL'S MEDITERRANEAN-STYLE TAVERNA CHOPPED GREEK SALAD

Kittencal's Mediterranean-Style Taverna Chopped Greek Salad image

In Greece there are many recipes for this salad, if you love Mediterranean-style full-flavored salads then this is one I think you will really enjoy! You can omit the oil and red wine vinegar and just use the oil from the sun-dried tomatoes, but I like to add it in for extra flavor, use as much artichokes as you like, adjust all ingredients to taste, the oil-packed sun-dried tomatoes are what makes this salad so do not omit, also see my recipe#66596

Provided by Kittencalrecipezazz

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cucumbers (seeded and chopped or sliced)
3 ripe roma tomatoes, chopped
1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
quartered artichoke heart (use any amount desired)
1 small red onion, thinly sliced
1 cup kalamata olive
1 1/2 cups feta cheese, crumbled
2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
salt & freshly ground black pepper (to taste, lots black pepper!)
dried oregano (optional and to taste)

Steps:

In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
Season with salt and lots fresh ground black pepper to taste.
Chill until ready to serve.
Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.

Nutrition Facts : Calories 202.8, Fat 15.9, SaturatedFat 6.7, Cholesterol 33.4, Sodium 603.5, Carbohydrate 10.3, Fiber 2.1, Sugar 4.5, Protein 6.9

Tips:

Use fresh, ripe ingredients. This will give your salad the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overdress the salad. A little bit of dressing goes a long way.
Let the salad rest for a few minutes before serving. This will allow the flavors to meld together.

Conclusion:

Greek Taverna Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a healthy side dish, Greek Taverna Salad is a great option.