Salad of Kalamata

Serves: 4 people

Traditional Kalamata Salad Recipe by Maria Benardis, is from her book  “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award – Best Mediterranean Cuisine Book

The traditional Kalamata salad is known in Greece as ‘horiatiki salata’ (or villagers’ salad) when other ingredients such as capsicum or purslane are added, comprises Kalamata olives, tomatoes, cucumber, Greek feta and onion. Many people incorrectly call it a ‘Greek’ salad and add other ingredients; however, I prefer the traditional blend and do not alter the quantities or compromise on the quality of the ingredients.


4 large ripe tomaties

1 lebanese cucumber

1 large red onion

18 Kalamata olives

150 g greek feta, in one thin slice

Sea salt

Dried wild oregano, to taste

Extra virgin olive oil, for drizzling


Wash and dry the tomatoes and cucumber. Cut the tomatoes into quarters. Cut the cucumber into thin rounds.

Peel the onion and slice into thin rounds.

Combine the tomato, cucumber, onion and olives in a large bowl and balance the piece of feta on top.

Sprinkle sea salt and oregano over the salad to taste, and drizzle with extra virgin olive oil just before serving.


©2004 Maria Benardis. All Rights Reserved.