I love Greek food and Greek salad, or Horiatiki, is one of my favourites. A classic Mediterranean dish that highlights the fresh, vibrant flavors of Greece. This simple yet delicious dish combines juicy tomatoes, crisp bell peppers, sharp red onions, briny olives and creamy feta cheese. Traditionally dressed with olive oil, this version enhances the flavors with a rich and tangy feta dressing, adding an extra layer of creaminess to every bite. Perfect as a refreshing side dish or a light meal on its own, this Greek salad is both nutritious and satisfying.

My wife makes it in the summer quiet often. We go to the local farmers market to get fresh ingredients and have an awesome lunch that day. You can use any peppers you like, green, yellow, red or orange. We like to use 3 different peppers to make it more colourful. Also, very often we add cucumber to the salad.

Instead of olive oil, we use Greek with feta dressing, which you can find in almost any local grocery store. There is a “light” version of this dressing, which has less calories.

Ingredients

• 2 ripe tomatoes, cut into wedges
• 3 bell peppers, thinly sliced
• 1 red onion, thinly sliced
• 2 bottles (425 ml each) Greek with feta dressing
• 1 can (375 ml or 1.5 cup) black olives
• 1/2 lb or 8 oz feta cheese, cut into cubes or crumbled
• 1 lb panne pasta
• Salt and black pepper to taste

Instructions

First wash your veggies and fruits (surprisingly tomato is a fruit). Remove the core from peppers and tomatoes. Chop the peppers into thin strips. Cut tomatoes in half, then cut each half into wedges. To make smaller wedges, cut each in half again. If you are using cherry tomatoes cut them only in half. Avoid  cutting tomatoes into the pieces that are too small as they may become mushy.

Peel the onion and chop into thin slices.

Drain the olives well. I don’t add the liquid from the can to the salad. For the convenience we always buy sliced and pitted olives.

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Remove the block of feta cheese from the container. On the chopping board cut the cheese into cubes. Alternatively, you can crumble feta with your fingers, which is my preferred way, as it creates crumbly texture that nicely complements all the other ingredients.

In the meantime, cook your pasta according to instruction on the package.

In a large bowl, combine sliced tomatoes, peppers, red onion and olives. Add feta cheese and gently toss everything together.

Pour the feta dressing over the salad and toss lightly to coat.

Serve and enjoy this fresh Greek salad. I usually put the salad in the fridge for 15-30 minutes to allow the flavors to meld. Plus, I also like the salad to be fridge cold rather than at room temperature.

This Greek salad with feta dressing brings together traditional ingredients with a creamy twist, making it a perfect dish for any occasion. Enjoy the flavors of the Mediterranean in every bite!

Have you tried my Mom’s Polish crepes aka Naleśniki. Easy to make and taste absolutely amazing.