📝 About This Recipe
Transport yourself to the shores of the Aegean with this vibrant, traditional Horiatiki. Unlike the lettuce-heavy versions found elsewhere, this authentic 'Village' salad celebrates the crunch of Persian cucumbers, the juice of vine-ripened tomatoes, and the creamy tang of a whole slab of premium feta. Dressed simply with liquid gold extra virgin olive oil and fragrant wild oregano, it is the quintessential Mediterranean lunch that balances rustic simplicity with sophisticated flavor.
🥗 Ingredients
The Fresh Produce
- 4 large Vine-ripened Tomatoes (cut into irregular wedges; use Heirloom or Beefsteak for best flavor)
- 3 pieces Persian Cucumbers (partially peeled in stripes, sliced into 1/2-inch half-moons)
- 1 medium Green Bell Pepper (deseeded and sliced into thin rings)
- 1/2 small Red Onion (very thinly sliced into half-moons)
- 1/2 cup Kalamata Olives (whole, pitted or unpitted for authenticity)
The Signature Topping
- 7 ounces Greek Feta Cheese (one solid block, stored in brine)
- 1 tablespoon Dried Greek Oregano (wild-grown is preferred for its intense aroma)
- 1 tablespoon Capers (rinsed and drained)
The Dressing & Seasoning
- 1/4 cup Extra Virgin Olive Oil (highest quality Greek oil available)
- 1-2 tablespoons Red Wine Vinegar (adjust to your preference for acidity)
- 1/2 teaspoon Sea Salt (to taste; remember the feta is salty)
👨🍳 Instructions
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1
Begin by preparing the red onion. Slice it into paper-thin half-moons and place them in a small bowl of cold water for 10 minutes; this removes the harsh 'bite' while keeping the crunch.
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2
Wash the tomatoes and cut them into large, irregular wedges. Do this over your serving bowl to catch any of the precious juices that escape.
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3
Prepare the cucumbers by peeling strips of skin off lengthwise to create a 'zebra' pattern, then slice them into thick half-moons for a satisfying texture.
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4
Slice the green bell pepper into thin, elegant rings, removing any white pith and seeds from the center.
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5
Drain the onions and pat them dry with a paper towel. Add the tomatoes, cucumbers, peppers, and onions into a large, shallow wooden or ceramic bowl.
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6
Add the whole Kalamata olives and the drained capers to the bowl, distributing them evenly among the vegetables.
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7
Season the vegetables lightly with sea salt. Be cautious, as the feta and olives will add significant saltiness later.
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8
Drizzle the red wine vinegar over the vegetables and toss gently with your hands or large spoons to ensure every piece is coated.
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9
Pour the extra virgin olive oil over the salad. The oil will mingle with the tomato juices and vinegar to create a natural dressing at the bottom of the bowl.
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10
Place the whole block of feta cheese directly on top of the salad. In a traditional Horiatiki, the cheese is never cubed or crumbled beforehand.
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11
Sprinkle the dried oregano generously over the feta block and the surrounding vegetables. Use your fingers to crush the oregano as you sprinkle to release its oils.
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12
Finish with one final, light drizzle of olive oil over the feta block and serve immediately at room temperature.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their flavor and alters the texture. Look for sheep's milk feta for the most authentic, creamy, and tangy profile. Do not over-mix the salad once the oil is added; you want to maintain the distinct textures of each vegetable. If your oregano is a few months old, toast it lightly in a dry pan for 30 seconds to revive the scent. Use a crusty loaf of bread to 'papara'—the Greek tradition of dipping bread into the remaining oil and tomato juice at the bottom of the bowl.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or a thick slice of sourdough. Pair with a glass of chilled Assyrtiko white wine or a crisp Greek lager. Add a side of grilled lemon-oregano chicken or lamb souvlaki for a heartier meal. Serve as part of a meze platter alongside tzatziki and dolmades. Finish the meal with a small plate of chilled watermelon for a refreshing Greek touch.