Authentic Greek Village Salad (Horiatiki Salata)

How to Make It

• 1

  Prepare the Vegetables: Wash and pat dry all vegetables. Cut 3 ripe, medium-sized tomatoes (approx. 500g total) into irregular, rustic wedges. Peel and slice 1 large cucumber (approx. 250g) into thick rounds or half-moons. Thinly slice 1/2 of a medium red onion (approx. 70g) into delicate rings. Core and slice 1 medium green bell pepper (approx. 150g) into thin strips or chunks.

• 2

  Combine Ingredients: In a large salad bowl, gently combine the prepared tomato wedges, cucumber slices, red onion rings, and green bell pepper. Add 10-12 Kalamata olives (about 50g), preferably unpitted for authentic flavor, though pitted can be used.

• 3

  Add Feta Cheese: Place a large, single block or two smaller blocks of authentic Greek feta cheese (about 150-200g) directly on top of the vegetables. Do not crumble the feta into the salad; allowing guests to break off pieces ensures the cheese retains its creamy texture and flavor.

• 4

  Dress the Salad: Drizzle generously with 60-80 ml of high-quality extra virgin olive oil over the vegetables and feta. Add 1-2 tablespoons of red wine vinegar, adjusting to your preference for tanginess. Season lightly with 0.5-1 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper.

• 5

  Finish with Oregano: Sprinkle 1-2 teaspoons of dried Greek oregano (preferably wild oregano) liberally over the entire salad, especially over the feta cheese. The warmth of your hands can lightly crush the oregano before sprinkling to release its aroma.

• 6

  Serve Immediately: Serve the Horiatiki Salata immediately as a refreshing side dish or a light main course. Gently toss at the table if desired, or allow each person to serve themselves from the beautiful arrangement, ensuring they get a piece of feta with each serving.