Horiatiki (Greek Village Salad with Feta and Olives)
Why this recipe works
- Fresh, clean flavour: Ripe vegetables, vinegar and extra virgin olive oil keep the salad bright without masking the ingredients.
- Chunky texture: Thick-cut cucumber, tomato wedges, olives and a whole piece of feta give the salad a satisfying mix of crisp, juicy and creamy elements.
- No cooking required: The method depends on simple cutting, gentle tossing and good ingredients, making it easy to prepare quickly.
Get the most out of this recipe
Authenticity notes
- Feta stays whole: In a classic horiatiki, the feta is often served as a slab on top rather than crumbled through the salad.
- No lettuce needed: The salad is defined by chunky tomatoes, cucumber, onion, green pepper, olives, feta and oregano, not leafy greens.
Ingredient notes
- Use ripe tomatoes: Tomatoes carry much of the flavour, so choose ripe fruit and keep it at room temperature before cutting.
- Choose good olive oil: With such a simple dressing, a fresh-tasting extra virgin olive oil makes a clear difference.
- Check the feta if needed: For anyone vulnerable to food safety risks, use feta made from pasteurised milk.
Texture tips
- Keep the vegetables chunky: Larger pieces help the tomatoes stay juicy and the cucumber stay crisp.
- Serve straight away: Salt and vinegar draw juices from the vegetables, so the salad is best shortly after dressing.
Serving ideas
- Serve with bread: Crusty bread is ideal for catching the tomato juices, olive oil and feta.
- Finish at the table: Add the feta, oregano and final drizzle of olive oil on top for the most recognisable presentation.
Equipment you'll need
Ingredients
Instructions
- Cut the tomatoes into chunky wedges and add to a bowl. Cut the cucumber into thick half-moons, thinly slice the red onion, and slice the green pepper into rings. Add everything to the bowl and sprinkle over the fine sea salt.
- Add the black Kalamata pitted olives. Drizzle over the red wine vinegar and extra virgin olive oil, then toss very gently so the tomatoes stay chunky.
- Place the feta cheese on top as a slab. Sprinkle with the dried oregano and finish with a final drizzle of extra virgin olive oil if you like. Serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Use ripe tomatoes at room temperature for the best flavour, and keep the pieces chunky so the salad stays crisp.
- If the red onion tastes too sharp, soak the slices in cold water for 5 minutes, then drain well before adding.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use feta cheese made from pasteurised milk.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly softer acidity.
- Replace dried oregano with fresh oregano for a brighter herbal note.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, refrigerate in a sealed container and keep the feta cheese on top; toss gently before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
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