Greek Salad (Horiatiki) with Sardines

Ingredients

• 1red onion, thinly sliced
• 75 g (½ cup)Kalamata olives
• 255 g (9 oz)cherry tomatoes, halved
• 4Persian cucumbers, peeled and thickly sliced
• 8pepperoncini peppers
• 198 g (7 oz)block of feta cheese
• 113 g (4 oz; 1 tin)sardines, oil discarded
• 1 headromaine lettuce, roughly cut (optional)
• 60 ml (¼ cup)sherry vinegar or red wine vinegar
• 120 ml (½ cup)olive oil
• 1lemon, juiced
• 1 pinchsea salt
• 2 sprigsfresh oregano

Instructions

1. 1

   Soak the onion

   Place the thinly sliced red onion in cold water and leave it to soak for 10 minutes.

2. 2

   Cube the feta

   Cut the feta into four equal sections lengthways, then cut across each section to make large cubes.

3. 3

   Mix the vinaigrette

   Whisk together the vinaigrette ingredients. Taste and add more salt if you like.

4. 4

   Assemble the salad

   Without lettuce: arrange the feta, vegetables, olives and sardines, then drizzle lightly with vinaigrette and serve the rest alongside. With lettuce: toss the romaine with half the vinaigrette and transfer it to a serving bowl. Arrange the feta, vegetables, olives and sardines on top, then drizzle over the remaining vinaigrette or serve it on the side.

5. 5

   Prepare ahead

   For a picnic or cookout, make the salad up to 1 hour before serving and keep it cool. Store the dressing separately, and add the dressing and sardines just before serving.

What is horiatiki?

Horiatiki is the Greek name for a village-style salad, built around fresh vegetables, olives and feta. This version adds sardines for a savoury, substantial topping and a simple vinegar-and-lemon dressing.

The combination works because the juicy tomatoes and crisp cucumbers balance the salty feta, olives and fish. Romaine is optional, so you can serve it with or without a bed of leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 9g protein, 9g carbs, 22g fat.

The tomatoes and vegetables provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Sardines and feta supply protein, with some additional protein from the other ingredients. For a more balanced plate, serve a portion alongside a grain or extra vegetables.

Choose the key ingredients

Tomatoes and cucumbers: Choose ripe tomatoes and firm cucumbers for the salad’s fresh, juicy crunch. Thick cucumber slices hold their texture when tossed with dressing.

Feta and sardines: Keep the feta in large cubes so it remains distinct among the vegetables. Drain the sardines well before adding them, as directed.

Soak the onion

Cold water: A 10-minute soak is the method’s first step and takes the edge off the raw onion. Drain the slices before arranging them in the salad.

Keep the timing: The soak fits neatly into the preparation time while you cut the feta and prepare the other ingredients.

Keep the salad textured

Large pieces: Cut the feta into generous cubes and leave the vegetables in substantial pieces. This helps each topping keep its own texture rather than blending into a finely chopped mix.

Gentle dressing: Add the vinaigrette in a light drizzle, or toss only the romaine with half of it if using lettuce. The remaining dressing can be served at the table.

Serve it fresh

With lettuce: Toss the romaine with half the dressing first, then arrange the other ingredients on top. This keeps the toppings visible and lets diners serve themselves.

Without lettuce: Arrange the feta, vegetables, olives and sardines directly in the serving dish. Offer the extra vinaigrette alongside so it can be added to taste.

Make it picnic-ready

Keep it cool: The salad can be prepared up to an hour ahead for a picnic or cookout, but it should be kept cool while waiting.

Pack separately: Store the vinaigrette apart from the salad and add it, along with the sardines, just before serving. This follows the recipe’s make-ahead guidance and avoids dressing the salad too early.

Recipe notes & tips

• Drain the onion well after its 10-minute soak.
• Cut the feta into large cubes so it stays easy to arrange.
• Taste the vinaigrette before serving and add salt only if needed.
• Serve some dressing on the side for diners who prefer less.
• If making the salad ahead, keep it cool and add the dressing and sardines just before serving.

Variations

• Use red wine vinegar: Choose it instead of sherry vinegar for the vinaigrette.
• Skip the lettuce: Arrange the toppings directly in the serving bowl for the no-lettuce version.
• Add the romaine: Toss it with half the vinaigrette before layering on the toppings.
• Adjust the dressing: Serve extra vinaigrette on the side so everyone can add it to taste.

Common mistakes to avoid

• Leaving the onion unsoaked: Soak the slices in cold water for 10 minutes as the recipe directs.
• Dressing too early: Keep the vinaigrette separate if preparing ahead, and add it shortly before serving.
• Adding sardines in advance: Hold them back until just before serving when making the salad ahead.
• Overdressing the salad: Drizzle lightly and offer the remaining vinaigrette on the side.
• Cutting the feta too small: Make large cubes so the pieces remain distinct when arranged.

How to store

For serving later, keep the salad cool and store the dressing separately for up to 1 hour before serving. Add the dressing and sardines just before serving. The recipe does not give longer-term storage or reheating instructions.

Frequently asked questions