There’s something magical about a dish that requires no cooking yet delivers a symphony of flavors so bold and bright, it transports you straight to a sun-drenched Greek taverna. That’s the power of Greek Horiatiki Salad—the beloved “village salad” that’s been winning hearts for generations. Forget flimsy lettuce; this is a celebration of chunky tomatoes, crisp cucumbers, and creamy feta, all dancing together in a pool of olive oil and oregano. It’s the kind of dish that makes you close your eyes and savor every bite, as if each ingredient is telling its own delicious story.
Why This Recipe Works
- No-nonsense ingredients: When your tomatoes are ripe and your feta is authentic, there’s no need for fancy tricks.
- Texture heaven: Crunchy cucumbers, juicy tomatoes, and velvety olives create a party in every forkful.
- Instant gratification: 15 minutes is all it takes to whip up a bowl of Mediterranean sunshine.
This salad isn’t just a supporting act—it’s a star. Packed with vitamins, healthy fats, and a punch of flavor, it’s as nourishing as it is delicious. Serve it alongside grilled meats, pile it onto Crusty Bread, or enjoy it solo with a glass of crisp white wine. However you eat it, one thing’s certain: you’ll be going back for seconds.
Essential Ingredients & Tools
Ingredients for the Salad
- 4 large, sun-kissed tomatoes (the riper, the better—they’re the soul of this dish; vine-ripened preferred)
- 1 English cucumber (leave the skin on for extra crunch and color; Persian cucumbers work too)
- 1 red onion (soak it in cold water to tame its bite—trust me, it’s a game-changer)
- 1 green bell pepper (for a fresh, grassy contrast; yellow or red bell peppers can substitute)
- 200g of real Greek feta (none of that pre-crumbled stuff—go for the block swimming in brine; cow’s milk feta is okay but less authentic)
- ½ cup Kalamata olives (their deep, briny flavor is non-negotiable; black olives can sub in a pinch)
- 1 tbsp capers (optional, but they add a delightful tangy kick)
Ingredients for the Dressing
- ¼ cup extra-virgin olive oil (the good stuff—fruity, fragrant, and unapologetically Greek; regular olive oil works too)
- 2 tbsp red wine vinegar (bright and punchy, just like a Mediterranean summer; lemon juice is a fine substitute)
- 1 tsp dried oregano (rub it between your fingers to wake up its earthy aroma; fresh oregano can be used)
- ½ tsp sea salt (to make all those flavors pop)
- ¼ tsp black pepper (a subtle warmth to round it all out)
Tools You’ll Need
- A sharp chef’s knife (for those satisfying, rustic chops; a paring knife works in a pinch)
- A big mixing bowl (this salad deserves space to shine; any large bowl will do)
- A sturdy cutting board (tomato juice is a badge of honor)
- Measuring spoons (because even simplicity deserves precision)
Serves: 4 | Prep: 15 min | Total: 15 min
How to Make Greek Horiatiki Salad
- Treat your veggies with love: Slice those 4 ripe tomatoes into thick, juicy wedges—none of those sad, thin slices here. For the 1 English cucumber, go for half-moons so they hold their crunch. And that 1 red onion? Soak it in cold water for 10 minutes to soften its sharp edges. Your taste buds will thank you.
- Build with confidence: Toss the 4 sliced tomatoes, 1 sliced English cucumber, 1 sliced green bell pepper, drained 1 red onion, ½ cup Kalamata olives, and 1 tbsp capers (if using) into a bowl. Don’t overmix—this isn’t a smoothie. Let each ingredient stand tall.
- Feta like a pro: Place a 200g block of Greek feta right on top, or break it into rugged chunks. Pre-crumbled feta is a crime against flavor—resist the urge.
- Dress to impress: Whisk together ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, ½ tsp salt, and ¼ tsp pepper. Let it sit for 5 minutes so the oregano can work its magic.
- Serve with flair: Drizzle the dressing over the salad, give it one gentle toss (no smashing the feta!), and dig in immediately. This salad waits for no one.
Chef’s Wisdom
- The Tomato Trick: Salt your tomatoes lightly before assembling—it coaxes out their natural juices, creating a mini dressing at the bottom of the bowl. And if your tomatoes aren’t sweet enough? A tiny pinch of sugar in the dressing balances everything beautifully.
- Feta Philosophy: Real Greek feta (sheep’s or goat’s milk) is a revelation. Let it sit at room temperature for 10 minutes before serving to unlock its full creamy, tangy potential. And always, always buy it in brine.
Storage & Freshness Guide
- Leftovers?: Store undressed salad for up to 1 day, but know the tomatoes will soften. To revive, add a splash of fresh vinegar and a sprinkle of herbs.
- Dressing Drama: Keep it separate until serving—olive oil hates the fridge. If it solidifies, let it warm up and give it a quick whisk.
- Feta Rescue: Leftover feta? Submerge it in brine or olive oil. If it dries out, a 30-minute milk bath brings it back to life.
Ingredient Variations and Their Impact
- Cherry Tomatoes: Swap in 1 pint of halved cherry tomatoes for a sweeter, firmer bite.
- Persian Cucumbers: Use 3–4 Persian cucumbers—no peeling needed, and their mild flavor is perfect for picky eaters.
- Sheep’s Milk Feta: For an extra tangy kick, go for sheep’s milk feta. Marinate it in olive oil and thyme for an hour to level up.
- Fresh Herbs: Toss in 2 tbsp of mint or parsley for a burst of freshness, or add a pinch of sumac for citrusy depth.
Perfect Pairings
Complementary Dishes
- Grilled Lamb Souvlaki: The smoky char of lamb contrasts beautifully with the salad’s acidity. Serve with warm pita to soak up the dressing.
- Lemon-Herb Roasted Chicken: The citrus notes mirror the dressing’s tang, while the herbs echo the oregano.
Drinks
- Assyrtiko Wine: This crisp Greek white cuts through the richness of the feta with its mineral acidity.
- Rosé: A dry rosé balances the salad’s saltiness with fruity undertones.
Something Sweet
- Baklava: The honeyed layers provide a decadent counterpoint to the salad’s freshness.
- Yogurt with Honey: A light, creamy finish that complements the Mediterranean flavors.
The Irresistible Charm of Greek Horiatiki Salad
Recipe Controls
Make an authentic Greek Horiatiki Salad in 15 minutes! Fresh tomatoes, cucumbers, feta, and olives in a simple olive oil dressing. Get the classic recipe now!
Ingredients
For the Salad
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4 large ripe tomatoes (cut into wedges)
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1 English cucumber (sliced into half-moons)
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1 red onion (thinly sliced and soaked in cold water)
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1 green bell pepper (sliced into rings)
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200 g Greek feta cheese (whole or in chunks)
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½ cup Kalamata olives
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1 tbsp capers (optional)
For the Dressing
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¼ cup extra-virgin olive oil
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2 tbsp red wine vinegar
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1 tsp dried oregano
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½ tsp sea salt
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¼ tsp black pepper
Instructions
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Prepare the vegetables: Cut tomatoes into wedges, cucumber into half-moons, and soak red onion slices in cold water for 10 minutes.01
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Assemble the salad: In a large bowl, combine tomatoes, cucumber, bell pepper, drained red onion, olives, and capers.02
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Add feta: Place the feta on top or break into chunks.03
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Make the dressing: Whisk together olive oil, vinegar, oregano, salt, and pepper. Let sit for 5 minutes.04
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Serve: Drizzle dressing over the salad, toss gently, and serve immediately.05
