Greek Village Salad

Real Greek salad—horiatiki—doesn't contain lettuce, croutons, or any of the additions that American restaurants think make it more complete. What it does contain is peak-summer confidence: the belief that perfect tomatoes, good olive oil, and proper feta need nothing more than each other and some sunshine.

The secret isn't in the recipe—it's in the restraint. Every ingredient has to earn its place, and everything depends on quality. Mediocre tomatoes make mediocre horiatiki, but perfect tomatoes make something that tastes like summer in the Greek islands.

Ingredients

🍅 4 large ripe tomatoes, cut into large wedges
🥒 1 large cucumber, peeled and sliced thick
🧅 1 medium red onion, sliced into thin rings
🫒 1 cup Kalamata olives (with pits for best flavor)
🧀 8 oz authentic Greek feta cheese, in large chunks
🌿 2 teaspoons dried oregano (Greek oregano preferred)
🫒 1/3 cup extra-virgin olive oil (Greek if possible)
🍶 2 tablespoons red wine vinegar
🧂 Sea salt to taste
🌶️ Freshly ground black pepper

Instructions

Choose your tomatoes wisely. This salad lives or dies on tomato quality. Use the ripest, most flavorful tomatoes you can find—preferably from a farmers market or your own garden. Cut into large wedges, not small pieces.

Prep the vegetables generously. Peel the cucumber and slice into thick rounds—about 1/2 inch thick. Slice the red onion into rings, then separate them. If the onion seems too sharp, soak the rings in cold water for 10 minutes, then drain.

Arrange, don't toss. In a large bowl or serving platter, arrange the tomato wedges and cucumber slices. Scatter the onion rings and olives throughout.

Add the feta properly. Break the feta into large, irregular chunks with your hands—don't crumble it finely. The chunks should be substantial enough to get feta in every bite but not so large they dominate.

Season thoughtfully. Sprinkle the oregano over everything, crushing it between your fingers as you go to release the oils. Add salt sparingly—the feta and olives provide plenty of saltiness.

Dress simply. In a small bowl, whisk together olive oil and red wine vinegar. Pour over the salad and add freshly ground black pepper.

Let it sit briefly. Allow the salad to sit for 10-15 minutes before serving so the vegetables can release their juices and mingle with the dressing.

Technique Notes

Never refrigerate this salad—it should be served at room temperature when the tomatoes and olive oil are at their most flavorful.

Authentic Greek oregano has a more intense, almost floral flavor than the oregano commonly found in supermarkets. If you can find it, it makes a difference.

The olive oil is crucial here—use the best you can afford. Greek olive oil tends to be more peppery and robust than Italian, which works perfectly with the strong flavors in this salad.

Ingredient Quality Guide

Tomatoes: Should feel heavy for their size and give slightly when pressed. Avoid anything that looks perfectly round—irregularly shaped heirloom varieties often have the best flavor.

Feta: Look for feta made from sheep's or goat's milk and stored in brine. It should be creamy white, not bright white, and have a tangy, salty flavor without being overwhelming.

Olives: Kalamata olives with pits have much better flavor than pitted ones. The pits protect the olive meat from oxidation.

Serving Suggestions

Serve horiatiki as a starter with warm pita bread and a glass of crisp white wine or ouzo. It's traditional to eat it before the main course, not alongside it.

In Greece, this salad is often served as a light lunch with just bread and wine—perfect for hot summer days when cooking feels impossible.

Remix Ideas

Caper addition: Add a tablespoon of capers for extra Mediterranean brightness.

Herb variation: Try fresh dill or parsley instead of or alongside the oregano.

Pepper upgrade: Add thin slices of green bell pepper for extra crunch and color.

Anchovy option: A few anchovy fillets add depth without making the salad fishy.

Perfect horiatiki should taste like you're sitting on a Greek island terrace watching the sunset over the Aegean. Every bite should remind you that sometimes the best recipes are the ones that get out of the way and let great ingredients shine. Serve it as the Greeks do—with good bread, better wine, and plenty of time to enjoy both the food and the company.