📝 About This Recipe
Transport yourself to a seaside taverna with this quintessential Greek classic, where the quality of the ingredients is the true star of the show. Unlike its Western counterparts, a true Horiatiki contains no lettuce, instead celebrating the crunch of Persian cucumbers, the sweetness of vine-ripened tomatoes, and the creamy tang of high-quality sheep's milk feta. Drizzled with liquid gold Greek olive oil and aromatic wild oregano, this salad is a masterclass in Mediterranean simplicity and vibrant, rustic flavor.
🥗 Ingredients
The Garden Vegetables
- 4 large Vine-ripened tomatoes (cut into irregular wedges; must be room temperature)
- 2 medium Persian or English cucumbers (partially peeled in stripes and sliced into half-moons)
- 1 large Green bell pepper (seeded and sliced into thin rings)
- 1/2 large Red onion (very thinly sliced into half-moons)
- 12-15 pieces Kalamata olives (whole, with pits for authentic flavor)
The Star Topping
- 200 grams Greek Feta cheese (one solid block, made from sheep and goat milk)
- 1 tablespoon Capers (drained and rinsed)
The Dressing & Seasoning
- 1/2 cup Extra virgin Greek olive oil (the highest quality available)
- 1-2 tablespoons Red wine vinegar (to taste)
- 1 tablespoon Dried Greek oregano (wild-grown is best)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Freshly 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 cold water for 10 minutes to take off the harsh 'bite'.
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2
Wash the tomatoes and cut them into irregular, bite-sized wedges. Do this over your serving bowl to catch all the precious juices.
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3
Prepare the cucumbers by peeling them in a 'zebra' pattern (leaving some skin for texture). Slice them into 1/2 inch thick half-moons and add to the bowl.
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4
Remove the core from the green bell pepper and slice it into thin, elegant rings. Add these to the mix for a bright, grassy crunch.
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5
Drain the onions and pat them dry with a paper towel. Scatter them over the other vegetables.
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6
Add the whole Kalamata olives and the rinsed capers to the bowl. The capers add a lovely briny depth common in the Cyclades islands.
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7
Sprinkle the sea salt over the vegetables. Be cautious, as the feta and olives are already quite salty.
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8
Drizzle the red wine vinegar over the vegetables, followed by about 3/4 of your extra virgin olive oil.
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9
Gently toss the vegetables together using large spoons until they are lightly coated in the oil and vinegar.
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10
Place the large, whole block of feta cheese directly on top of the salad. Never crumble the feta in a traditional Horiatiki!
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11
Drizzle the remaining olive oil specifically over the block of feta cheese.
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12
Take the dried oregano in the palm of your hand and rub it between your fingers over the entire dish to release its aromatic oils.
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13
Allow the salad to sit for 5 minutes before serving. This allows the salt to draw out the juices from the tomatoes, creating the 'papiara' (the delicious juice at the bottom).
💡 Chef's Tips
Always use room temperature tomatoes; cold tomatoes have a mealy texture and muted flavor. Seek out Greek Feta sold in brine—avoid pre-crumbled varieties which are dry and lack the necessary tang. Do not add lettuce; a traditional village salad relies on the juices of the vegetables for moisture. Use a high-quality, cold-pressed Greek olive oil; it acts as a primary flavor component, not just a lubricant. Keep the olive pits in; whole olives retain better texture and offer a more authentic dining experience.
🍽️ Serving Suggestions
Serve with plenty of crusty sourdough or pita bread to soak up the 'papiara' (the oil and tomato juice) at the bottom of the bowl. Pair with grilled lamb chops or souvlaki for a complete Greek feast. A crisp, chilled glass of Assyrtiko or a dry Rosé complements the acidity of the salad beautifully. Serve as a center-table sharing dish, allowing guests to break off pieces of the feta themselves. Add a side of small fried fish (marides) for a true coastal Greek experience.