This traditional Horiatiki Greek salad is a feast of all the best Mediterranean flavors!
It’s full of cool cucumbers, juicy tomatoes, crisp bell peppers, briny Kalamata olives, and a generous slab of feta.
Yes, you heard that right! A big, fat, block of feta cheese is the crowning glory.
Oh, and leave the fancy dressings to other salads. A drizzle of quality olive oil and a splash of red wine vinegar is all you need.
Why You’ll Love This Horiatiki Greek Salad
Authentic Dish: Also known as Greek village salad, Horiatiki brings the flavors of Greece right to your table. It’s simple, fresh, and authentic.
Quick & Easy: Ready in under 10 minutes, this salad is a breeze to throw together. There’s no cooking required.
Rustic Elegance: Colorful veggies and a whole block of feta create an impressive dish. It’s a stunning centerpiece for any table!
Perfect for Sharing: For dinner parties, holidays, or impromptu get-togethers, this salad serves a crowd. It’s perfect for sharing!
Ingredients
- Ripe Tomatoes: They’re sweet, juicy, and cut into wedges. For the best flavor, use fully ripe tomatoes.
- Cucumber: For that irresistible crunch and refreshing flavor.
- Green Bell Pepper: It adds a crisp texture and slightly bitter notes.
- Red Onion: It offers a sharp, pungent flavor. Slice thin so it doesn’t overpower the other ingredients.
- Kalamata Olives: They bring a briny, salty flavor and meaty texture.
- Feta Cheese: What’s a Greek salad without the feta cheese?! It adds a creamy, tangy, salty element.
- Dried Greek Oregano: It adds a distinctive Mediterranean flavor.
- Extra Virgin Olive Oil: For the best results, use a full-flavor, high-quality EVOO.
- Red Wine Vinegar: It adds acidity to brighten all the flavors.
- Salt and Black Pepper: Add to taste.
How to Make Horiatiki Greek Salad
You won’t find any lettuce here. Just fresh, simple ingredients coming together for a big, authentic Greek taste.
And it only takes a handful of steps.
1. Add. Add the tomatoes, cucumber, bell pepper, and onion to a mixing bowl.
2. Toss. Toss in the Kalamata olives.
3. Top. Place the feta block (or large pieces) on top of the salad.
4. Dress. Sprinkle the salad with half of the dried oregano, adding the rest on top of the feta. Drizzle generously with extra virgin olive oil. Add a splash of red wine vinegar if desired.
5. Season. Lightly season with salt and black pepper.
6. Serve. Serve with crusty bread if desired.
Tips for the Best Horiatiki Greek Salad
As a meal or a side, here are some tips to ensure all the ingredients shine.
- Fresh is best. Use the freshest tomatoes and cucumbers you can find for the best flavor.
- Slice before serving. Slice the vegetables just before serving. Pre-cut ingredients can become watery and lose their crispness.
- Go Greek. Use Greek feta made from sheep’s milk for a creamy, tangy, authentic flavor.
- Go big or go home. Keep the vegetables in large, rustic pieces for an authentic look and texture.
- Don’t skip the vinegar! A small splash of red wine vinegar adds a nice tang, enhancing all the flavors.
- Room temperature is key. Avoid refrigerating the salad before serving, as it can dull the flavors. Serve at room temperature to let the ingredients shine.
- Try tasty variations. Add capers, green olives, or even a few slices of radish for extra flavor and crunch. Just keep it simple to stay true to its rustic roots.
How to Store
Once you dress this salad, it’s best to enjoy it immediately. The flavors and textures will be at their peak.
To Store: Store the undressed salad components separately in air-tight containers. Refrigerate for up to 2 days.
Horiatiki Greek Salad
4
servings10
minutes342
kcalAdd some freshness to your table with this Horiatiki Greek salad! With feta, cucumbers, tomatoes, olives, and red onion, it’s a true flavor explosion.
Ingredients
3 large ripe tomatoes, cut into wedges
1 cucumber, peeled in strips, halved lengthwise, and sliced (around 1/4-inch thick)
1 green bell pepper, cored, seeded, and thinly sliced
1 small red onion, thinly sliced
1/2 cup Kalamata olives, pitted or unpitted as you prefer
200 g (7 ounce) block of feta cheese, sliced or kept whole
1-2 teaspoons dried Greek oregano, divided
Extra virgin olive oil, about 1/4 cup
Red wine vinegar, a splash (optional)
Salt and freshly ground black pepper, to taste
Instructions
- Place the tomatoes, cucumber, bell pepper, and onion in a large mixing bowl.
- Toss in the Kalamata olives, distributing them evenly throughout the salad.
- Place the feta block (or large pieces) on top of the salad.
- Sprinkle the salad with half of the dried oregano, adding the rest on top of the feta. Drizzle generously with extra virgin olive oil, allowing it to coat the vegetables and soak into the cheese. Add a splash of red wine vinegar for extra tang, if desired.
- Lightly season the salad with salt and black pepper.
- Gently toss the salad at the table, if preferred. Serve with crusty bread if desired, and enjoy!
Notes
- Season lightly. Be cautious with the salt, as the feta and olives can be quite salty. Start with a small amount and adjust to taste.
I worked in a restaurant for the Greek owner. He huge hit was a great buffet. Besides other items he had me make this salad for it. (Only me. Secret recipe. Lol) Only difference is I didn’t use red wine vinegar and I crumbled the feta. I love this stuff!