Traditional Village Greek Salad (Horiatiki)

Authentic Greek salad (Horiatiki) is a staple of Mediterranean cuisine that relies on the quality of fresh, sun-ripened ingredients rather than lettuce or complex dressings. Crisp cucumbers, sweet vine-ripened tomatoes, sharp red onions, and rich Kalamata olives are tossed with high-quality extra-virgin olive oil and topped with thick slabs of creamy Greek feta cheese. Finished with fresh oregano, this bright, refreshing dish embodies simple coastal living.

Detailed Ingredients

For the Salad:

• 4 large ripe vine tomatoes (or plum tomatoes), cut into wedges
• 1 English cucumber, partially peeled and sliced into thick half-moons
• 1/2 red onion, thinly sliced into half-rings
• 1/2 cup Kalamata olives, whole and pitted
• 7 oz (200g) authentic Greek feta cheese (block, not crumbled)
• 1 tbsp fresh oregano leaves (or 1 tsp dried wild Greek oregano)

For the Dressing & Finish:

• 1/4 cup extra-virgin olive oil (preferably Greek)
• 1 tbsp red wine vinegar
• Flaky sea salt and freshly cracked black pepper, to taste

Step-by-Step Instructions

1. Prep the Vegetables: Cut the tomatoes into bite-sized wedges and place them in a large shallow bowl or platter. Slice the cucumber into thick half-moons and add to the bowl along with the thinly sliced red onion rings.
2. Add Olives and Seasoning: Toss the whole Kalamata olives into the bowl. Sprinkle a pinch of flaky sea salt and freshly cracked black pepper over the fresh vegetables.
3. Add the Feta Cheese: Slice the block of feta cheese into thick slabs or large cubes and place them directly on top of the salad mixture.
4. Dress and Garnish: Drizzle the extra-virgin olive oil and red wine vinegar generously over the feta and vegetables. Scatter fresh oregano leaves over the entire dish just before serving.

Tips, Variations, and Storage Notes

• Tips: Do not crumble the feta beforehand; authentic Greek salads are served with large slabs or chunks of feta placed on top to preserve texture.
• Variations: Add green bell pepper rings or capers for extra crunch and tang.
• Storage: Best enjoyed fresh on the day it is made. Leftovers can be kept covered in the refrigerator for up to 24 hours, though tomatoes may lose crispness.

Pairings

• Wine & Drinks: Crisp Assyrtiko, Pinot Grigio, Sauvingon Blanc, or cold iced tea with mint.
• Sides: Grilled chicken souvlaki, lamb chops, warm pita bread, or tzatziki dip.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Cuisine: Greek / Mediterranean