Greek and Cypriot Salads

Fresh, vibrant, and simple, these salads are built on the same foundation — juicy tomatoes, crisp cucumber, onion, olives, and good olive oil. In Greece, the classic horiatiki is finished with feta and oregano, while in Cyprus, halloumi takes centre stage. In Canada, they’ve become summer favourites at backyard tables, blending Mediterranean flavours with local produce like Ontario and BC greenhouse tomatoes that rival the sweetness of the Mediterranean sun.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 4

Ingredients

Base Salad

• 4 ripe tomatoes

• 1 cucumber

• ½ red onion

• Handful of olives (Kalamata or black)

• 2–3 tbsp extra virgin olive oil

• Sea salt & black pepper

Greek Variation

• 1 green pepper

• 150 g (5 oz) feta cheese, in a slab

• 1 tsp dried oregano

Cypriot Variation

• 100 g (3–4 oz) halloumi (or feta)

• 1 tbsp capers

• Fresh parsley, mint, or oregano

• Squeeze of lemon juice

Method

• Chop tomatoes, cucumber, and onion, then combine with olives in a large bowl. Season lightly with salt, pepper, and olive oil.

• For the Greek variation: Add sliced green pepper, place a slab of feta on top, sprinkle with oregano, and drizzle with olive oil.

• For the Cypriot variation: Pan-grill halloumi in a dry skillet until golden on both sides. Cube and toss with the salad along with capers, herbs, lemon juice, and olive oil.

• Serve immediately as a side or light meal.

Variations

• Canadian Twist: Replace imported feta with Canadian goat or sheep’s milk feta from Ontario or Quebec.

• Seasonal Swap: In summer, use Niagara peaches alongside halloumi for a sweet-savoury salad.

• Hearty Meal: Add grilled chicken or chickpeas to make it a full main course.