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horiatiki salad

Authentic Horiatiki Salad (Greek Village Salad)

A traditional Greek village salad with ripe tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and feta cheese, dressed simply with olive oil, red wine vinegar, and oregano.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: Greek
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 ripe tomatoes chopped into chunks
  • 1 large cucumber sliced into half-moons
  • 1/2 red onion thinly sliced
  • 1 green bell pepper sliced into rings
  • 1/2 cup Kalamata olives pitted
  • 150 g Greek feta cheese in block or large cubes
For the Dressing
  • 1/4 cup extra-virgin olive oil best quality available
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano preferably Greek
  • Salt and freshly ground black pepper to taste
  • 1 tbsp fresh lemon juice optional

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

  1. Wash all vegetables thoroughly and pat dry.
  2. Cut tomatoes into wedges or chunks about 1-inch in size and place in a large serving bowl. Sprinkle with a pinch of salt.
  3. Slice cucumber into half-moons about ¼-inch thick and add to the bowl.
  4. Add thinly sliced red onion, green bell pepper rings, and Kalamata olives to the bowl.
  5. Gently toss the vegetables to combine them evenly.
  6. Place the feta cheese on top of the salad in one large piece or as several large cubes.
  7. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, pepper, and lemon juice (if using) until well combined.
  8. Just before serving, drizzle the dressing over the salad and toss very lightly to coat, being careful not to break up the feta too much.
  9. Allow the salad to rest for 5-10 minutes before serving to let the flavors meld together.

Notes

  • For authentic horiatiki, use the ripest tomatoes available and real Greek feta (made from sheep's milk or a combination of sheep and goat milk).
  • Traditional horiatiki never contains lettuce – the vegetables are the stars.
  • The salad is best enjoyed immediately after preparation, but you can prepare components separately a few hours ahead.
  • Serve with crusty bread to soak up the flavorful juices at the bottom of the bowl.
  • Room temperature vegetables provide the best flavor, so remove them from the refrigerator 30 minutes before preparation.