📝 About This Recipe
Transport yourself to a seaside taverna with this authentic Horiatiki, the traditional 'village' salad of Greece. Unlike Western versions, a true Greek salad features no lettuce, instead celebrating the crunch of sun-ripened cucumbers, the sweetness of vine-grown tomatoes, and the creamy tang of high-quality feta cheese. Dressed simply in liquid gold olive oil and fragrant wild oregano, it is a masterclass in how simple, high-quality ingredients can create a symphony of Mediterranean flavor.
🥗 Ingredients
The Fresh Produce
- 4 large Vine-ripened tomatoes (cut into irregular wedges)
- 1 large Persian or English cucumber (partially peeled in stripes and sliced into thick half-moons)
- 1 medium Green bell pepper (de-seeded and sliced into thin rings)
- 1/2 small Red onion (thinly sliced into half-moons)
- 12-15 pieces Kalamata olives (whole, with pits for authentic flavor)
The Greek Signature
- 200 grams Greek Feta cheese (one solid block, made from sheep/goat milk)
- 1 tablespoon Dried Greek Oregano (wild-grown is best)
- 1 tablespoon Capers (rinsed and drained)
The Dressing & Seasoning
- 1/4 cup Extra virgin olive oil (highest quality available)
- 1-2 tablespoons Red wine vinegar (to taste)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Freshly ground black pepper (optional)
👨🍳 Instructions
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1
Begin by preparing your tomatoes. Slice them into irregular wedges, ensuring they are bite-sized but chunky. Place them in a large, shallow salad bowl to catch all the juices.
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2
Prepare the cucumber by 'zebra-peeling' it—peel strips of skin off leaving some green in between for texture. Slice it down the middle lengthwise, then cut into thick half-moons.
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3
Thinly slice the red onion into delicate half-moons. If you find raw onion too sharp, soak the slices in a bowl of ice water for 5 minutes, then drain and pat dry.
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4
Slice the green bell pepper into thin, elegant rings, removing the white pith and seeds entirely.
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5
Add the cucumbers, onions, and bell peppers to the bowl with the tomatoes. Gently toss them with your hands or large spoons to distribute the colors.
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6
Scatter the whole Kalamata olives and the rinsed capers over the top of the vegetable mixture.
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7
Sprinkle the sea salt over the vegetables. Be cautious with the salt, as the feta and olives already provide a significant salty punch.
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8
Drizzle the red wine vinegar over the salad, followed by a generous pour of the extra virgin olive oil.
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9
The crowning glory: Place the whole block of feta cheese directly on top of the salad. Never crumble the feta beforehand; in Greece, it is served as a slab to be broken by the diners.
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10
Drizzle a little more olive oil over the feta block.
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11
Take the dried oregano between your palms and rub them together over the entire dish. This friction releases the essential oils and maximizes the aroma.
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12
Allow the salad to sit for 5 minutes before serving. This allows the juices from the tomatoes to mingle with the olive oil and vinegar, creating the 'mousskala' (the delicious juice at the bottom of the bowl).
💡 Chef's Tips
Use tomatoes at room temperature; refrigeration kills their flavor and texture. Always use a block of feta stored in brine, never pre-crumbled feta which is often dry and coated in anti-caking agents. Authentic Horiatiki contains no lettuce—adding greens is considered a faux pas in traditional Greek cooking. Don't skimp on the olive oil; it combines with the tomato juice to create the best part of the salad for bread-dipping.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or pita bread to soak up the juices. Pairs beautifully with grilled lamb chops or lemon-herb roasted chicken. Serve alongside a chilled glass of Assyrtiko or a crisp Rosé. Add a side of Tzatziki and warm dolmades for a complete Meze platter.