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Traditional Greek Salad Horiatiki with feta slab and olives in a rustic bowl.

Authentic Traditional Greek Salad (Horiatiki)

The quintessential "Village Salad" of Greece. This authentic Horiatiki recipe features sun-ripened tomatoes, crisp cucumbers, and creamy sheep's milk feta—strictly no lettuce! Perfect as a healthy lunch or a side for grilled meats.
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Prep Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 large ripe tomatoes cut into wedges
  • 1 large cucumber partially peeled and sliced into half-moons
  • 1 small red onion thinly sliced into rings
  • 1 green bell pepper deseeded and sliced into rings
  • 1/2 cup Kalamata olives whole
  • 200 g 7 oz Greek Feta cheese (one thick slab)
  • 4 tbsp Extra Virgin Olive Oil
  • 1-2 tbsp Red wine vinegar
  • 1 tsp Dried Greek oregano
  • Pinch of sea salt

Method
 

  1. Prep Vegetables: Combine the tomato wedges, cucumber slices, red onion, and green pepper in a wide, shallow salad bowl.
  2. Add Olives: Scatter the Kalamata olives over the top.
  3. Season: Drizzle the olive oil and red wine vinegar over the vegetables. Sprinkle with a pinch of sea salt.
  4. Toss: Gently toss the vegetables so they are evenly coated.
  5. The Feta: Place the slab of feta cheese directly on top of the salad.
  6. Garnish: Drizzle a tiny bit more oil over the feta and sprinkle the dried oregano over the entire dish.
  7. Serve: Serve immediately with crusty bread for dipping in the juices.

Notes

  • The Bread Factor: This salad produces delicious juices at the bottom (oil, vinegar, and tomato water). In Greece, "papara" is the act of dipping crusty bread into these juices—it’s the best part!
  • Temperature: For the best flavor, don't serve the tomatoes ice-cold. Let them sit at room temperature for 20 minutes before slicing to bring out their natural sweetness.
  • Feta Quality: Always look for feta in brine rather than plastic-wrapped dry blocks for a creamier texture.