Name: Classic Greek Village Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 4 pcs ripe tomatoes (Cut into wedges, use firm but ripe tomatoes for best texture); 1 pcs cucumber (English or Persian cucumber, sliced into thick rounds or half-moons); 1 pcs red onion (Small red onion, peeled and thinly sliced into rings); 12 pcs kalamata olives (Whole, pitted if preferred); 200 g feta cheese (One block of feta to place on top, or crumble if desired); 3 tbsp extra-virgin olive oil (Good-quality olive oil for dressing); 1 tbsp red wine vinegar (Optional splash for acidity); 1 tsp dried oregano (Greek oregano preferred; sprinkle over feta and salad); 0.5 tsp sea salt (Adjust to taste; coarse salt works well); 0.25 tsp freshly ground black pepper (To taste)

A vibrant Greek village salad is generously portioned in a rustic bowl, featuring bright cherry tomatoes, crisp cucumber slices, Kalamata olives, and cubes of feta cheese, all drizzled with olive oil and sprinkled with fresh oregano.

Classic DishHoriatiki Salata

Prep: 15 min • Cook: 0 min. A bright, rustic horiatiki featuring ripe tomatoes, crisp cucumber, red onion, Kalamata olives and a slab of creamy feta, dressed simply with extra-virgin olive oil, a splash of red wine vinegar and oregano. This straightforward salad celebrates peak summer produce with bold Mediterranean flavors and a chunky, unfussy presentation perfect for sharing.

Preparation time: 15 min
Cooking time: Under a minute
Total time: 15 min
Servings: 4

Instructions

Assembly

1Wash and dry the tomatoes and cucumber. Cut tomatoes into wedges and slice the cucumber into thick rounds or half-moons.
2Peel and thinly slice the red onion into rings; if you prefer milder onion, soak slices in cold water for 5 minutes and drain.
3Arrange tomatoes, cucumber and onion in a shallow serving bowl. Scatter Kalamata olives over the vegetables.
4Place the block of feta on top of the salad (or crumble it over). Drizzle evenly with extra-virgin olive oil and red wine vinegar.
5Season with sea salt, freshly ground black pepper and sprinkle dried oregano over the feta and salad. Toss gently just before serving, or serve as arranged.

Instructions

Assembly

1Wash and dry the tomatoes and cucumber. Cut tomatoes into wedges and slice the cucumber into thick rounds or half-moons.
2Peel and thinly slice the red onion into rings; if you prefer milder onion, soak slices in cold water for 5 minutes and drain.
3Arrange tomatoes, cucumber and onion in a shallow serving bowl. Scatter Kalamata olives over the vegetables.
4Place the block of feta on top of the salad (or crumble it over). Drizzle evenly with extra-virgin olive oil and red wine vinegar.
5Season with sea salt, freshly ground black pepper and sprinkle dried oregano over the feta and salad. Toss gently just before serving, or serve as arranged.

Nutrition Information

Calories: 351 kcal
Protein: 12 g
Fat: 29 g
Carbs: 10 g

Nutrient	Per serving
Calories	351 kcal
Protein	12 g
Fat	29 g
Carbs	10 g

Tips

Cut tomatoes and cucumber into chunky pieces to preserve a rustic texture and avoid overhandling the vegetables.
No cooking required; let the dressed salad rest 10 minutes to allow the flavors to meld before serving.
Serve with extra-virgin olive oil and lemon or crusty bread to soak up the dressing and juices.

Classic Greek Village Salad

Instructions

Nutrition Information

Tips

Variations of Horiatiki Salata

Grilled Octopus Greek Village Salad

Quinoa Greek Village Bowl