This easy, traditional Greek Salad (or Horiatiki) is made with fresh summer produce and an easy vinaigrette, and topped with delicious and healthy sardines!
This post is sponsored by King Oscar.
It’s July, and the summer’s thick, relentless heat is at full blast– and so are the vegetable gardens.
Summer vegetables have burst into full production– the farmer’s markets are packed, and my little garden is bursting at its seams. And so, it seems only fitting to eat these gorgeous, plump veggies at every single opportunity.
This easy Greek Salad features summer vegetables, feta cheese, and flavor-packed sardines, all drizzled with a quick and delicious vinaigrette.
Want more sardine recipes ideas? Read this: How to Eat Canned Sardines
What’s in a traditional Greek Salad?
A traditional Greek salad– or horiatiki— lets the vegetables shine. It’s made with cucumbers, tomatoes, olives, feta, and a little olive oil-based dressing. If you’ve ever tried the Bulgarian shopska salad— it’s very similar.
A traditional horiatiki Greek salad does NOT have lettuce.
Why do some Greek salads have lettuce?
Because it’s delicious with lettuce!
Traditional or not, many of us have always eaten Greek salad served on a bed of romaine lettuce. It adds a little bulk to the salad, and gives you an opportunity to eat even more vegetables.
Make this salad with or without the romaine– it’s totally up to you.
Greek Salad with Sardines
Another (albeit untraditional) way to serve a Greek salad is to add sardines! These oily fish add a healthy dose of protein to this vegetable dish, and turn this side salad into a main course.
When you create a dish with simple, unaltered ingredients, it’s important to use high-quality ingredients– especially when it comes to canned fish.
For this Greek Salad, I used wild-caught Brisling sardines from King Oscar. These delicious, tiny fish are wood-smoked and hand-packed in extra-virgin olive oil, and their rich flavor complements the vegetables in this salad perfectly.
LOVE SARDINES? TRY THESE TOO: MINI SARDINE FISH CAKES, PASTA CON LE SARDE, AND FISH TIKKA MASALA.
Can I Make this Salad Ahead of Time?
Yes! You can make this about an hour ahead of time, and simply wait to add the dressing and the fish until it’s time to serve. It’s perfect for picnics and cookouts, as the vinaigrette will be fine at room temperature for a few hours.
How to Make a Greek Salad (Horiatiki)
There’s not much to it! Simply prep your veggies, whisk together the vinaigrette, and grab a can of sardines. Serve this refreshing and light vegetable salad this summer as an easy (and light) vegetable dish.
Want more SEAFOOD SALADS? Try these:
- King Crab Recipe: Crab Salad with Creamy Avocado Dressing
- Salmon Caesar Salad
- Canned Mackerel Recipe: Niçoise Salad
Want more SARDINES? Try these:
- Fish Wraps: An Easy, Healthy Lunch
- Albondigas de Pescado: Fish Meatballs
- A Canned Sardine Recipe: Mini Fish Cakes
Greek Salad (Horiatiki) with Sardines
- 1 red onion, thinly sliced
- 1/2 cup kalamata olives
- 9 oz cherry tomatoes, halved
- 4 Persian cucumbers, peeled + thickly sliced
- 8 pepperoncini peppers
- 7 oz block of feta cheese
- 4 oz sardines, oil discarded (1 tin) King Oscar Brisling sardines recommended
- 1 head romaine lettuce, roughly cut (optional)
- 1/4 cup sherry or red wine vinegar
- 1/2 cup olive oil
- 1 lemon, juiced
- 1 tsp salt, plus more to taste
- 2 sprigs fresh oregano
- Soak thinly sliced red onion in cold water for 10 minutes.
- Cut feta into large cubes. Cut into 4 equal sections lengthwise, and then 4 across.
- Whisk all vinaigrette ingredients together, and add more salt to taste if desired.
- Without Lettuce: Arrange feta, veggies, olives, and fish and drizzle lightly with vinaigrette. Serve remaining vinaigrette on the side.With Lettuce: Toss romaine in half the vinaigrette, and then add to a serving bowl. Arrange feta, veggies, olives, and fish over lettuce. Drizzle remaining vinaigrette over the toppings, or serve on the side.
- Make Ahead for Picnics + Cookouts: This salad can be made up to an hour before serving. Make sure to keep the salad cool. Store the dressing separately, and add both the dressing and the sardines right before serving.