Horiatiki Salad

When it comes to salads that actually satisfy, it doesn’t get more iconic — or more effortless — than the Greek Horiatiki Salad. Also known as Greek Village Salad, Horiatiki is a celebration of summer’s best: juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and peppery olive oil — no lettuce required.

This salad is all about freshness and bold flavor with minimal fuss. It’s rustic, real, and exactly what you'd find on the table at a seaside taverna in Greece.

Perfect as a side dish, lunch, or light dinner with some crusty bread, this recipe brings the Aegean to your plate in under 15 minutes.

Why You’ll Love This Recipe:

• Peak-season produce — simple ingredients, full flavor

• Creamy, salty feta balances the sweet and savory

• No lettuce — just crisp cucumbers, olives, and tomatoes

• Ready in 10–15 minutes

• Authentic Greek-style with whole feta slab and traditional dressing

Storage & Meal Prep:

• Make-ahead: Chop veggies up to 1 day in advance, store separately, and dress just before serving

• Leftovers: Store dressed salad in an airtight container in the fridge for 1 day — great tossed into grain bowls or wraps the next day

Final Thoughts:

This Greek Horiatiki Salad is proof that you don’t need complicated ingredients to make something deeply satisfying. With just a handful of fresh, high-quality produce and a drizzle of good olive oil, you have a dish that’s rustic, refreshing, and rich in tradition.

Whether you're serving it alongside grilled meat or enjoying it on its own with bread and wine, this salad brings you straight to the Greek countryside — no plane ticket needed.

Yield: 4 servings

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Greek Horiatiki Salad

Prep time: 10 MinTotal time: 10 Min

When it comes to salads that actually satisfy, it doesn’t get more iconic — or more effortless — than the Greek Horiatiki Salad. Also known as Greek Village Salad, Horiatiki is a celebration of summer’s best: juicy tomatoes, crisp cucumbers, briny olives, tangy feta, and peppery olive oil — no lettuce required.

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Ingredients

For the Salad

• 4–5 ripe tomatoes (or 2 large heirlooms), cut into wedges or chunks
• 1 large cucumber, peeled in stripes and thickly sliced
• ½ small red onion, thinly sliced
• ½ green bell pepper, sliced (optional, but traditional)
• ¾ cup Kalamata olives (whole or pitted)
• 200g (7 oz) block of Greek feta cheese
• 1 tsp dried oregano
• Salt, to taste

For the Dressing

• 3 tbsp extra virgin olive oil (use the good stuff!)
• 1 tbsp red wine vinegar or freshly squeezed lemon juice
• Optional: a pinch of dried oregano or black pepper for the dressing

Instructions

1. Cut tomatoes into wedges or rustic chunks. Slice the cucumber into thick half-moons. Thinly slice the red onion and bell pepper. Place everything in a large salad bowl or platter.
2. Toss in Kalamata olives — leave them whole for an authentic touch, or pit them if you prefer easier eating.
3. Place the feta as a whole block on top of the salad (not crumbled — that’s key to the traditional style). Sprinkle with dried oregano.
4. Drizzle olive oil and red wine vinegar or lemon juice evenly over the salad. Season lightly with salt (remember the feta and olives are salty already).
5. Serve immediately, preferably with crusty bread to soak up the dressing. No need to toss — part of the charm is letting people mix as they eat.

Notes

Use heirloom or vine-ripened tomatoes for best flavor

Peel cucumbers in stripes for texture and presentation

Don’t skip the block of feta — it’s the signature move in a real horiatiki

Add capers or fresh oregano for a twist

Want it heartier? Serve with grilled chicken, shrimp, or lamb

Nutrition Facts

Calories

223

Sugar

8 g

Protein

10 g

Fat

15 g

Carbs

13 g

Sat. Fat

2 g

Cholesterol

6 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.