Traditional Greek Village Salad (Horiatiki)
A classic horiatiki salad made with ripe tomatoes, thick-cut cucumber, green pepper, Kalamata olives, and a slab of creamy feta — dressed simply with extra virgin olive oil and dried oregano. The authentic Greek village salad, the way it has been made for generations.
Ingredients
For the Salad
- 3 large ripe tomatoes about 1 lb / 450g, cut into wedges
- 1 large cucumber peeled in strips, sliced into thick half-moons
- 1 medium green bell pepper sliced into rings
- 1 small red onion thinly sliced
- 12-15 Kalamata olives whole with pits
- 7 oz Greek feta cheese 200g, in one block
For the Dressing
- 4-5 tablespoons extra virgin olive oil the best you have
- 1-2 tablespoons red wine vinegar optional — many villages skip it
- 1 teaspoon dried Greek oregano
- sea salt to taste
Instructions
- Cut tomatoes into large, irregular wedges. Peel cucumber in alternating strips and slice into thick half-moons, about half an inch wide. Slice green pepper into rings. Thinly slice red onion.
- Arrange tomato wedges on a wide, flat plate — not a bowl. Scatter cucumber, pepper rings, and onion over and around the tomatoes. Tuck Kalamata olives among the vegetables.
- Place the block of feta on top of the salad in the center. Do not crumble it. Score lightly with a knife if desired so it is easier to break apart at the table.
- Pour extra virgin olive oil generously over everything. Drizzle with red wine vinegar if using.
- Rub dried oregano between your palms directly over the salad to release its essential oils. Finish with a pinch of sea salt.
- Serve immediately with crusty bread.
Notes
Storage: Horiatiki is best eaten immediately and does not store well. Assemble just before serving. Tip: Never refrigerate tomatoes — cold kills their flavor. Use the best olive oil you can afford. Dried oregano must be Greek oregano (rigani) for authentic flavor.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 12g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Sodium: 680mg | Fiber: 3g