Top 12 Greek Salads

Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil. It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.Expand

Greek salad, also known as village salad or horiatiki is the national dish of Greece, consisting of quartered tomatoes, sliced red onions, and chunky slices of cucumber. Depending on the region, there can also be olives, green peppers, feta cheese, oregano, salt, pepper, or a typical dressing made from olive oil and lemon or vinegar (optionally). When feta cheese is present in the salad, it is usually just sliced, but in some cases it's mixed in with a fork until slightly crumbled. Its name suggests that it was a rural dish, when farmers would take some essential ingredients to the field and mix them together. Greek salad is a true summer dish, full of refreshing, raw vegetables and herbs. It is best to prepare it with ripe tomatoes that are in season, while the olives should be of the Kalamata variety. Served in a shallow bowl, it is present on numerous Greek tables, either at home or in the taverns.Expand

Greek potato salad is incredibly versatile and can complement various Greek dishes. It usually consists of large bite-sized potato chunks that are coated in a flavorful dressing based on olive oil, mustard, yogurt, or mayonnaise. The salad is easily adapted with various additions that may include different vegetables, boiled eggs, olives, and fresh herbs such as dill or parsley. Lemon juice is considered to be an essential ingredient in each potato salad since it provides necessary freshness. Whether it is served lukewarm or well-chilled, patatosalata goes exceptionally well with grilled meat.Expand

Beets are the main ingredient in this colorful Greek dish that comes in two different versions. Cooked beets are either coated in a yogurt-based dressing or simply seasoned with vinegar, while the whole dish can come in the form of a creamy, thick purée, or as a regular salad with diced beets. Pantzarosalata is traditionally served garnished with whole, halved, or crushed walnuts and is most commonly enjoyed as a meze dish.Expand

Horta is a traditional salad consisting of steamed or boiled greens and weeds that are drizzled with lemon juice and olive oil. The greens usually include dandelion, vleeta, nettles, wild spinach, mustard greens, and chicory. The flavor of the salad can be more or less bitter, depending on the plant. Horta is consumed throughout Greece, and it's especially popular during summer because it's refreshing and easy to prepare. Although it's commonly eaten on its own, horta can also be served as an accompaniment to fish or grilled meat dishes.Expand

Though simple in preparation, Greek-style tuna salad is packed with typical Greek flavors. Along with chunks of tuna, the salad mainly incorporates various diced vegetables, and the choice of different additions such as capers, olives, and herbs. It is either coated in a creamy dressing or simply seasoned with olive oil and lemon juice. Tonosalata is best served chilled, accompanied by crispy rusks or country-style bread.Expand

This simple Cretan dish is prepared with the bulbs of Leopoldia comosa, a plant that typically grows in wild, mountainous areas. When collected, the bulbs are thoroughly cleaned and can be cooked, stewed, pickled, or served fresh, usually dressed up with olive oil and lemon juice or vinegar. The salad version of the dish is mainly enjoyed as a meze or an accompaniment to various meat dishes.Expand

Greek cabbage salad is traditionally prepared during winter. It consists of finely shredded red or white cabbage that is usually dressed with olive oil and lemon juice, but it can be easily adapted with different spices and herbs or additional vegetables such as carrots or fennel. Optionally, yogurt-based or mayonnaise-based dressings can also be used. Lahanosalata is a perfect accompaniment to various main courses.Expand

Maroulosalata is a traditional salad originating from Greece. This simple salad is usually made with a combination of romaine lettuce, scallions, dill, olive oil, red wine vinegar, salt, black pepper, and often oregano. The lettuce is washed, rinsed, and cut into thin slices. The scallions are cut into pieces and the dill is finely chopped. The ingredients are tossed in a bowl and dressed with a mixture of olive oil, red wine vinegar, salt, and black pepper. The salad is mixed before serving. This spicy, tangy, and refreshing salad is usually served during winter when cucumbers and tomatoes are out of season.Expand

This simple Kalymnian salad uses a type of local round barley rusks called krithini kouloura as its base. The barley rusks are typically lightly softened in water and torn into smaller pieces before they’re combined with finely chopped tomatoes, onions, cheese (usually cream cheese or feta), and plenty of olive oil. Other common ingredients contained in the salad include slices of Greek sardeles (sardines in oil), capers, olives, cucumbers, sea squirts, and aromatic herbs that grow on the island such as oregano or throumbi (pink savory). In Kalymnos, mermizeli (also known as mirmizeli) salad is offered at almost every traditional tavern, and each of those has its own unique twist on the salad.Expand