"Horiatiki Salata" Greek Village Salad

Maria *


This summer salad is on the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.


★★★★★ 5 votes

15 Min
15 Min
No-Cook or Other


  • 4-5
    ripe, tomatoes
  • 1
    large onion
  • 1
  • 1
    green bell pepper
  • 1/4 lb
    (113.5grams)greek feta cheese, sliced or crumbled
  • ·
    dried greek oregano (rigani)
  • ·
  • ·
    extra virgin olive oil
  • 12
    greek olives (kalamata, green cretan olives, etc.)

How to Make "Horiatiki Salata" Greek Village Salad


  1. Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
    Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.

    Many cooks peel the tomatoes if the skins are tough; it's a personal call.
    I would taste the feta cheese before adding salt to the salad as feta cheese is usually a salty cheese.
  2. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Salt lightly. Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
  3. Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad , either as a slice (as in photo) or crumbled , and toss in some olives.
  4. Sprinkle the cheese with oregano (and pepper if desired). Drizzle the oil over the top, and serve.

    Additional ingredients:
    Capers: toss in a few if you like them.

Printable Recipe Card

About "Horiatiki Salata" Greek Village Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian Wheat Free Soy Free
Hashtags: #Summer #traditional

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