Horiatiki Salata (Greek Village Salad)
Experience the vibrant flavors of Greece with this authentic Horiatiki Salata, a refreshing village salad featuring ripe tomatoes, crisp cucumber, sharp red onion, and briny Kalamata olives. Crowned with a generous slab of creamy feta cheese and drizzled with robust extra virgin olive oil, this simple yet elegant dish is a celebration of fresh, seasonal ingredients.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 296 kcal
Allergen information: may contain milk and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 480 gtomato, cut into large wedges
- 1 pcscucumber, peeled, deseeded, and cut into thick slices
- 0.5 pcsred onion, thinly sliced
- 0.5 cupkalamata olive, pitted
- 1 pcsgreen bell pepper, deseeded and cut into rings or strips
- 150 gfeta cheese, in a block
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
dressing
- 4 tbspextra virgin olive oil
- 1 tbspred wine vinegar(optional)
garnish
- 1 tspdried oregano
Equipment
Large salad bowl · Chef's knife · Cutting board · Salad servers (optional)
The method
Step by step
- 1
Wash and thoroughly dry all fresh produce: tomatoes, cucumber, and green bell pepper.
About 1 min
Cook’s note: Ensuring vegetables are dry helps the dressing adhere better and prevents a watery salad.
- 2
Core the tomatoes and cut them into rustic wedges, aiming for 6-8 wedges per medium tomato.
About 3 min
Cook’s note: Use ripe, firm tomatoes for the best flavor and texture; heirloom varieties can add beautiful color.
- 3
Peel the cucumber, then slice it into thick, half-moon pieces.
About 2 min
Cook’s note: For a less bitter cucumber, you can score the skin with a fork before peeling or remove the seeds if they are large.
- 4
Halve the red onion, peel it, and thinly slice it into delicate crescents.
About 2 min
Cook’s note: If the red onion is too pungent, soak the slices in ice water for 10-15 minutes to mellow their flavor, then drain well.
- 5
Remove the stem and seeds from the green bell pepper, then cut it into medium-sized strips or rings.
About 2 min
Cook’s note: Choose a firm, bright green bell pepper for a crisp texture and slightly bitter counterpoint.
- 6
In a large salad bowl, combine the prepared tomato wedges, cucumber slices, red onion slices, Kalamata olives, and green bell pepper pieces.
About 1 min
Cook’s note: Use a bowl large enough to comfortably toss the salad without spilling, allowing all ingredients to mix evenly.
- 7
Season the vegetables generously with salt and freshly ground black pepper.
About 1 min
Cook’s note: Start with a moderate amount of salt, as the feta and olives will also contribute salinity.
- 8
Drizzle the extra virgin olive oil and red wine vinegar (if using) over the seasoned vegetables.
About 1 min
Cook’s note: Use a high-quality, fruity extra virgin olive oil as it's a prominent flavor in this simple dressing.
- 9
Gently toss the salad with large salad servers until all ingredients are lightly coated with the dressing and seasonings.
About 1 min
Cook’s note: Avoid over-tossing, especially with the tomatoes, to prevent them from breaking down and releasing too much liquid.
- 10
Carefully place the block of feta cheese directly on top of the tossed salad.
About 1 min
Cook’s note: Authentic Greek feta is typically served as a whole block, allowing diners to break off pieces as they eat, which also prevents it from crumbling into the dressing.
- 11
Generously sprinkle the dried oregano over the feta cheese and the entire salad.
About 1 min
Cook’s note: Rub the dried oregano between your palms before sprinkling to release its aromatic oils.
- 12
Serve the Horiatiki Salata immediately, allowing guests to enjoy the fresh, vibrant flavors.
About 1 min
Per serving
Nutrition
- Calories
- 295.8kcal
- Protein
- 7.6g
- Carbs
- 13.9g
- Fat
- 24.6g
- Fibre
- 3.4g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This Horiatiki Salata is a perfect accompaniment to grilled meats like souvlaki or fish, or it can stand alone as a light and satisfying lunch. For an extra touch, serve with crusty bread to soak up the delicious olive oil and tomato juices. A crisp, dry white wine like Assyrtiko or Sauvignon Blanc would pair beautifully with its fresh flavors.
Store leftover salad in an airtight container in the refrigerator. Keep the feta separate if possible to prevent it from becoming too soggy.
This salad is best enjoyed fresh and cold. Reheating is not recommended as it will alter the texture of the fresh vegetables.