Traditional Greek Salad (Horiatiki)

Salad · 15 minutes · Serves 4

A real Greek salad — called horiatiki (village salad) — is nothing like the lettuce-heavy versions you find at most restaurants. There is no lettuce at all. It is chunks of ripe summer tomatoes, thick slices of cucumber, rings of green pepper and red onion, briny Kalamata olives, and a thick slab of feta on top. Dressed simply with good olive oil and dried oregano, it is one of the most satisfying dishes in Mediterranean cooking. The quality of each ingredient matters enormously here since there is nowhere to hide.

Ingredients

• 4 large ripe tomatoes, cut into large, irregular wedges
• 1 English cucumber, cut into thick half-moons (about 1/2 inch)
• 1 green bell pepper, cored and sliced into rings
• 1/2 medium red onion, thinly sliced into rings
• 1/2 cup Kalamata olives (about 15-20), with pits for better flavor
• 200g (7 oz) block of good Greek feta cheese (not crumbled)
• 1 teaspoon dried oregano (Greek oregano if you can find it)
• 1/4 cup extra virgin olive oil — use your best
• 1 tablespoon red wine vinegar (optional, but traditional in some regions)
• Salt and freshly cracked black pepper
• Crusty bread, for serving

Instructions

1. Cut the tomatoes. Slice the tomatoes into large, irregular wedges — not diced, not small. You want substantial chunks that hold up to the dressing. Place them in a large, wide, shallow bowl or platter.
2. Add the cucumber. Cut the cucumber into thick half-moons and add to the bowl. Do not peel it — the skin provides a nice contrast.
3. Add the pepper and onion. Slice the green bell pepper into rings and the red onion into thin rings. Separate the rings and scatter them across the tomatoes and cucumber.
4. Add the olives. Scatter the Kalamata olives over the salad. Use olives with pits — they have far more flavor than pitted ones.
5. Crown it with feta. Place the entire block of feta cheese on top. Do not crumble it. In Greece, the feta sits proudly on top as a single slab, and each person breaks off pieces as they eat.
6. Dress it. Drizzle generously with your best extra virgin olive oil. Sprinkle the dried oregano over the feta and the vegetables. Season with salt (go easy since the feta and olives are salty) and freshly cracked black pepper. Add a splash of red wine vinegar if you like.
7. Serve immediately with plenty of crusty bread. The bread is essential for soaking up the incredible juices that pool at the bottom of the bowl — a mix of tomato juice, olive oil, and brine.

Variations

• Dakos (Cretan version): Instead of fresh bread, use dried barley rusks (paximadi) as the base. Soak them briefly in water, then top with grated tomato, crumbled feta, olives, capers, and olive oil. A crunchy, satisfying meal.
• With Capers: Add 2 tablespoons of capers for an extra briny punch — common in some Greek islands.
• Winter Horiatiki: When good tomatoes are unavailable, substitute roasted red peppers and sun-dried tomatoes. Add artichoke hearts and a squeeze of lemon.
• Protein-Packed: Add grilled chicken breast or shrimp to turn it into a main course. Not traditional, but practical and delicious.

Nutrition Facts

Per serving: