📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Horiatiki, the quintessential 'Village Salad' of Greece. Unlike Western versions, this traditional recipe eschews lettuce in favor of vine-ripened tomatoes, crisp Persian cucumbers, and creamy blocks of sheep's milk feta. It is naturally low-carb and free of added sugars, relying on high-quality extra virgin olive oil and pungent dried oregano to create a dressing that is both simple and sophisticated.
🥗 Ingredients
The Fresh Produce
- 4 large Vine-ripened tomatoes (cut into irregular wedges; heirloom or beefsteak work best)
- 3 pieces Persian cucumbers (partially peeled in stripes and sliced into thick half-moons)
- 1 medium Green bell pepper (deseeded and sliced into thin rings)
- 1/2 medium Red onion (very thinly sliced into half-moons)
The Greek Pantry
- 1/2 cup Kalamata olives (whole, pit-in for maximum flavor)
- 7 ounces Greek Feta cheese (one solid block, made from sheep's milk)
- 1 tablespoon Capers (drained and rinsed)
The Dressing & Aromatics
- 1/4 cup Extra virgin olive oil (cold-pressed, high quality)
- 1.5 tablespoons Red wine vinegar (sharp and acidic)
- 1 tablespoon Dried Greek oregano (wild-grown if possible)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Fresh cracked black pepper (optional)
👨🍳 Instructions
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1
Begin by prepping your red onion. Slice it into paper-thin half-moons and place them in a small bowl of ice water for 10 minutes; this removes the harsh 'bite' while keeping them crunchy.
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2
Prepare the tomatoes by cutting them into large, rustic, irregular wedges. Ensure you do this over a large shallow bowl to catch all the precious juices.
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3
Peel the cucumbers in a 'zebra' pattern, leaving some green skin for texture, then slice them into 1/2-inch thick rounds or half-moons.
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4
Core the green bell pepper and slice it into thin, elegant rings. Traditional Horiatiki always uses green pepper for its specific grassy bitterness.
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5
Drain the onions and pat them dry with a paper towel. Add them to the large bowl with the tomatoes, cucumbers, and peppers.
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6
Add the whole Kalamata olives and the drained capers to the vegetable mixture.
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7
Season the vegetables lightly with sea salt. Be cautious, as the feta and olives are naturally salty.
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8
Drizzle the red wine vinegar over the vegetables and toss gently with your hands or large spoons to combine.
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9
Pour half of the extra virgin olive oil over the salad and give it one final, gentle toss.
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10
Transfer the salad to a serving platter or keep it in the bowl. Place the whole block of feta cheese right on top of the vegetables—do not crumble it!
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11
Drizzle the remaining olive oil directly over the block of feta cheese.
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12
Take the dried oregano between your palms and rub them together over the entire dish to release the essential oils and fragrance.
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13
Finish with a crack of black pepper if desired and serve immediately while the vegetables are crisp and cool.
💡 Chef's Tips
Always use room temperature tomatoes for the best flavor profile; cold tomatoes lose their aromatic complexity. Seek out authentic Greek Feta sold in brine; avoid pre-crumbled varieties which contain anti-caking agents and lack the creamy texture. Never add lettuce—an authentic Greek Horiatiki is defined by the absence of leafy greens. Use the highest quality olive oil you can find, as it acts as the primary 'sauce' for the dish when mixed with tomato juices. If your onion is particularly strong, soaking it in a little vinegar before adding to the salad can also mellow the flavor.
🍽️ Serving Suggestions
Pair with grilled lamb chops or lemon-herb chicken for a complete Keto-friendly Mediterranean feast. Serve alongside a chilled glass of Assyrtiko wine or a dry sparkling water with a twist of lemon. Add a side of grilled halloumi cheese for extra protein and a salty, chewy contrast. Accompany with a bowl of tzatziki (made with full-fat Greek yogurt) for dipping the vegetables. For non-keto guests, serve with warm crusty sourdough to soak up the 'moia' (the oil and tomato juice at the bottom).