Classic Greek Village Salad with Feta and Olives

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The iconic Horiatiki is a rustic Greek salad built on sun-ripened tomatoes, crisp cucumber, and a thick slab of feta drizzled with peppery extra-virgin olive oil and dried oregano. There is no lettuce and no heavy dressing—just simple, peak-summer produce treated with respect. Serve it with crusty bread to mop up the tomato-brined juices pooling at the bottom of the bowl.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 7 gSugar
• 8 gProtein
• 720 mgSodium
• 480 mgPotassium
• 210 mgCalcium
• 1.5 mgIron
• 24 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Salad

• 4 large ripe vine tomatoes (about 600 g), cut into rough wedges
• 1 English cucumber, sliced into thick half-moons
• 1 green bell pepper, cored and sliced into thick rings
• 1 small red onion, sliced into thin rings
• 3/4 cup pitted Kalamata olives
• 1 teaspoon brine-packed capers (optional), rinsed
• 200 g block of Greek feta in brine, drained
• 1/4 cup extra-virgin Greek olive oil
• 1 1/2 teaspoons dried Greek oregano
• Flaky sea salt and freshly cracked black pepper, to taste

Directions

1. Place the tomato wedges in a wide, shallow bowl and season them generously with salt; let them rest for 5 minutes so the juices begin to pool.
2. Add the cucumber slices, green pepper rings, and red onion to the bowl, scattering them around rather than tossing.
3. Tuck the Kalamata olives and capers (if using) between the vegetables; do not mix yet—presentation is part of the charm.
4. Place the whole block of feta in the center of the bowl, resting it on top of the vegetables.
5. Drizzle the olive oil evenly over the feta and vegetables, allowing some to pool at the base of the bowl.
6. Sprinkle the dried oregano over the feta and salad, then finish with cracked black pepper and a pinch of flaky sea salt.
7. Let the salad sit at room temperature for 5 minutes so the feta softens slightly and absorbs the oil and oregano.
8. Serve immediately with thick slices of crusty country bread for sopping up the tomato-and-oil juices.

Cook’s Notes

• Use only fully ripe, in-season tomatoes—Horiatiki lives or dies by their flavor.
• Never crumble the feta; serve it as a single thick slab so it softens into the oil rather than dissolving.
• Traditional Horiatiki contains no lettuce; the bulk comes entirely from tomatoes, cucumber, and pepper.
• Always finish with high-quality extra-virgin olive oil and plenty of dried Greek oregano, not Italian seasoning.
• Leftover feta and olives keep well refrigerated in the oil for up to 2 days—toss with hot pasta for a quick meal.

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