📝 About This Recipe
Transport yourself to a seaside taverna with this quintessential Greek masterpiece, defined by its rustic simplicity and vibrant, sun-ripened produce. Unlike its Western counterparts, a true Horiatiki contains no lettuce, allowing the crunch of Persian cucumbers and the acidity of vine-ripened tomatoes to shine alongside a monolithic slab of creamy sheep's milk feta. Dressed in nothing but the finest extra virgin olive oil and fragrant dried oregano, it is a masterclass in how high-quality, raw ingredients can create a symphony of Mediterranean flavor.
🥗 Ingredients
The Produce
- 4 large Vine-ripened tomatoes (cut into irregular wedges; use Heirloom or Roma if unavailable)
- 2 medium Persian or English cucumbers (partially peeled in stripes, sliced into thick half-moons)
- 1/2 large Red onion (thinly sliced into half-rings)
- 1 medium Green bell pepper (deseeded and sliced into thin rings)
- 1/2 cup Kalamata olives (whole, preferably with pits for authentic flavor)
The Dairy & Pantry
- 200 grams Greek Feta cheese (one solid block, made from sheep's milk)
- 1 tablespoon Capers (drained and rinsed)
- 4-5 pieces Caper berries (optional, for garnish)
The Dressing & Aromatics
- 1/3 cup Extra virgin olive oil (cold-pressed, high quality Greek oil)
- 1-2 tablespoons Red wine vinegar (to taste)
- 1 tablespoon Dried Greek oregano (wild-grown if possible)
- 1/2 teaspoon Sea salt (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 very thin half-moons and place them in a small bowl of ice water for 10 minutes to remove the harsh 'bite' while maintaining crunch.
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2
Wash the tomatoes and cut them into irregular, bite-sized wedges. Do this over a large shallow bowl to catch all the precious juices.
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3
Prepare the cucumbers by peeling vertical strips off the skin (creating a zebra pattern), then slice them into 1/2-inch thick rounds or half-moons.
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4
Slice the green bell pepper into thin, elegant rings, discarding the seeds and internal white ribs.
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5
Drain the onions and pat them dry with a kitchen towel.
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6
In a large, wide serving bowl (traditionally shallow), combine the tomatoes, cucumbers, peppers, and onions.
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7
Add the whole Kalamata olives and the drained capers to the vegetable mix.
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8
Season the vegetables lightly with sea salt. Be cautious, as the feta and olives are naturally salty.
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9
Drizzle the red wine vinegar over the vegetables and toss gently using your hands or two large spoons to coat.
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10
Pour about half of the extra virgin olive oil over the salad and give it one more light toss.
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11
Place the whole block of feta cheese right on top of the salad. In a traditional Horiatiki, the cheese is never crumbled beforehand.
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12
Drizzle the remaining olive oil directly over the block of feta.
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13
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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14
Add a final crack of black pepper and garnish with caper berries if using.
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15
Serve immediately while the vegetables are crisp and the oil is fresh. Encourage guests to break the feta themselves.
💡 Chef's Tips
Use tomatoes at room temperature; refrigeration kills their flavor and texture. Never use pre-crumbled feta; the block preserved in brine has a much creamier, superior texture. The 'sauce' of this salad is the 'papi'—the mixture of olive oil, vinegar, and tomato juice at the bottom—so don't skimp on the oil! Avoid adding lettuce, as it is not part of the traditional village recipe and will wilt under the heavy oil and cheese. If the onion is too strong, soaking it in the vinegar for 5 minutes before adding to the salad can mellow it significantly.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or pita bread to soak up the juices (the 'mopping' is the best part!). Pairs beautifully with grilled lamb chops or lemon-herb roasted chicken. Enjoy with a chilled glass of Assyrtiko wine or a crisp Greek lager. Serve as a refreshing centerpiece for a summer mezze platter alongside tzatziki and dolmades.