Horiatiki (Greek Village Salad)
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Horiatiki (Greek Village Salad)

Everyday

The real Greek salad — chunky vegetables, a slab of feta, and generous olive oil. No lettuce required.

Prep: 15 mins
Cook: 0 mins
Serves: 4

1Ingredients

  • 4 ripe tomatoes, cut into chunks
  • 1 English cucumber, cut into half-moons
  • 1 green bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 1/3 cup Kalamata olives
  • 1 block feta cheese (about 7 oz)
  • 1/4 cup EVGE extra virgin olive oil, approximately, or a generous dedicated pour
  • 1 teaspoon dried oregano
  • Salt to taste

2Instructions

This is the salad you'll find in every taverna in Greece. And it's nothing like the "Greek salads" you see in most American restaurants.

There's no lettuce. The tomato and cucumber are cut into big chunks, not diced. The feta comes as a thick slab on top, not crumbled throughout, but you can cut it into cubes if you'd like. And the dressing? Olive oil. That's it.

The Keys to a Real Horiatiki

Use ripe tomatoes. This is non-negotiable. If your tomatoes aren't good, the salad won't be good. Wait for summer, or find the best tomatoes you can.

Don't cut things too small. Greeks eat this with a fork and knife, cutting as they go. Big chunks are part of the experience.

Real feta. Greek feta, made from sheep's or a mix of sheep and goat's milk. Not the crumbly stuff in a tub.

Good olive oil. This is half the dressing. Pour generously.

Method

  1. Cut the tomatoes into large chunks. Don't remove the seeds or juice — that's flavor.

  2. Cut the cucumber into thick half-moons. Don't peel it unless the skin is waxed.

  3. Slice the bell pepper into rings or strips.

  4. Slice the onion thinly. If it's too sharp raw, soak the slices in cold water for 10 minutes, then drain.

  5. Arrange vegetables on a large plate or shallow bowl. Don't toss them — place them so they look abundant.

  6. Scatter the olives over and around the vegetables.

  7. Place the feta slab on top, or you can cut it into cubes, but don't crumble it.

  8. Drizzle generously with olive oil. Then drizzle a bit more.

  9. Sprinkle with oregano and a pinch of salt.

How to Eat It

Give the table good bread. As you eat the salad, tear off pieces of bread to soak up the olive oil and tomato juices that collect on the plate.

That liquid at the bottom — the combination of olive oil and juice from tomato and onion — is the best part. The bread is there to capture it.

Variations

Some Greeks add capers. Some add a sprinkle of fresh parsley. Some use green peppers; others prefer red.

What you don't add: lettuce, cheese other than feta, complicated dressings, or croutons.

Keep it simple. That's the Greek way.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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