Greek Salad (Horiatiki)

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🇬🇷 Greek Salad (Horiatiki) – Authentic Recipe

🥗 Ingredients:

  • 4 medium tomatoes, cut into wedges or large chunks

  • 1 cucumber, peeled in stripes and sliced into half-moons

  • 1 green bell pepper, sliced into thin rings

  • 1 small red onion, thinly sliced

  • 200g (7 oz) block of Greek feta cheese, in a thick slab

  • A handful of Kalamata olives, whole (with pits)

  • 1 tsp dried oregano

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Extra virgin olive oil, generous drizzle (3–4 tbsp)

  • (Optional) A small splash of red wine vinegar or a squeeze of lemon juice

🥣 Instructions:

  1. Prep the vegetables
    Wash and cut the tomatoes, cucumber, pepper, and onion. Place in a shallow salad bowl or dish.

  2. Add olives
    Scatter the Kalamata olives over the veggies.

  3. Top with feta
    Place the block of feta cheese right on top (don’t crumble it — traditional Horiatiki uses a whole slice).

  4. Season and drizzle
    Sprinkle with oregano, salt, pepper. Drizzle generously with extra virgin olive oil. Add vinegar or lemon juice if using.

  5. Serve immediately
    Best served at room temperature with crusty bread to mop up the juices!

❓ Greek Salad Q&A:

Q1: What makes this salad “Horiatiki”?

A: Horiatiki means “village-style” in Greek. It’s the traditional salad served in rural Greece — simple, rustic, and without lettuce.

Q2: Can I use crumbled feta instead of a block?

A: You can, but for authenticity, use a block of Greek feta made from sheep’s milk, not cow’s milk. A slab preserves texture and appearance.

Q3: Is it served cold or at room temperature?

A: Room temperature is traditional. This brings out the flavors of the tomatoes and olive oil.

Q4: What kind of olives should I use?

A: Use Kalamata olives, preferably whole and with pits for the best flavor. You can pit them yourself if you prefer.

Q5: Why no lettuce?

A: Greek village salad is never made with lettuce. Lettuce is found in Westernized versions, but not in authentic Greek Horiatiki.

Q6: Can I make it ahead?

A: It’s best fresh, but you can chop the vegetables a few hours in advance. Add salt, feta, and olive oil just before serving to avoid sogginess.

Q7: Is this salad vegetarian or vegan?

A: It’s vegetarian, but not vegan due to the feta. To make it vegan, use a plant-based feta alternative.

Q8: What goes well with Greek salad?

A: Serve it with:

  • Grilled meats or fish

  • Pita or crusty bread

  • Tzatziki

  • Moussaka or pastitsio

Q9: What’s the best olive oil to use?

A: Use a high-quality Greek extra virgin olive oil — it’s the heart of the dish.

Q10: Can I use cherry tomatoes?

A: You can in a pinch, but traditional Greek salad uses large, ripe tomatoes cut into chunks for juicy texture.

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