📝 About This Recipe
Transport your senses to a seaside taverna with this Horiatiki, the quintessential 'Village Salad' of Greece. Unlike Western versions, this authentic recipe eschews leafy greens in favor of peak-summer produce, featuring sun-ripened tomatoes, crisp Persian cucumbers, and creamy blocks of sheep's milk feta. It is a masterclass in simplicity, where high-quality extra virgin olive oil and pungent dried oregano transform humble garden ingredients into a vibrant, refreshing masterpiece.
🥗 Ingredients
The Garden Produce
- 4 large Vine-ripened tomatoes (cut into irregular wedges; use Heirloom or Beefsteak for best flavor)
- 2 medium Persian or English cucumbers (partially peeled in stripes, sliced into half-moons)
- 1 medium Green bell pepper (seeded and sliced into thin rings)
- 1/2 small Red onion (thinly sliced into translucent half-moons)
- 1/2 cup Kalamata olives (whole, salt-cured with pits for authenticity)
- 1 tablespoon Capers (drained and rinsed)
The Star Topping
- 7 ounces Greek Feta Cheese (one solid block; made from sheep or goat milk)
- 1 tablespoon Dried Greek Oregano (wild-grown if possible; crushed between palms to release oils)
The Dressing and Seasoning
- 1/4 cup Extra Virgin Olive Oil (cold-pressed Greek variety preferred)
- 1-2 tablespoons Red Wine Vinegar (to taste)
- 1/2 teaspoon Sea Salt (adjust based on saltiness of feta)
- 1/4 teaspoon Freshly ground black pepper
👨🍳 Instructions
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1
Begin by prepping your red onion. Slice it into very thin half-moons and soak 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 large, rustic wedges. Do this over a large shallow bowl to catch all the precious juices.
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3
Prepare the cucumber by peeling it in a 'zebra' pattern (leaving every other strip of skin). Slice into 1/2-inch thick half-moons and add to the bowl with the tomatoes.
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4
Remove the stem and seeds from the green bell pepper. Slice it into thin, elegant rings and scatter them over the other vegetables.
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5
Drain the red onions and pat them dry with a paper towel. Add them to the bowl along with the whole Kalamata olives and the capers.
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6
Season the vegetable mixture lightly with sea salt and black pepper. Be conservative with the salt, as the feta and olives are naturally briny.
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7
Drizzle the red wine vinegar over the vegetables, followed by about half of the extra virgin olive oil.
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8
Using your hands or two large spoons, gently toss the vegetables just once or twice. You want them coated but not bruised or broken.
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9
Place the whole block of feta cheese directly on top of the salad. In Greece, the feta is never crumbled into the salad beforehand.
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10
Drizzle the remaining olive oil specifically over the block of feta and the surrounding vegetables.
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11
Take the dried oregano and rub it vigorously between your palms directly over the salad, ensuring the feta is well-covered in the fragrant herb.
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12
Let the salad sit at room temperature for 5-10 minutes before serving. This allows the juices to mingle and create the 'ladolemono' (oil-lemon/acid) sauce at the bottom of the bowl.
💡 Chef's Tips
Use tomatoes at room temperature; refrigeration kills their flavor and texture. Never add lettuce—an authentic Horiatiki is defined by the absence of leafy greens. Choose a high-quality Greek feta stored in brine, rather than pre-crumbled varieties which are often dry and salty. Don't skimp on the olive oil; it combines with the tomato juices to create 'papara,' the delicious liquid perfect for bread dipping. Use whole olives with pits; they have a better texture and richer flavor than pre-pitted ones.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or rustic 'horiatiko' bread to soak up the juices. Pair with a chilled glass of Assyrtiko wine or a crisp Greek Mythos beer. Excellent as a side to grilled lamb chops (Paidakia) or lemon-roasted chicken. Serve alongside small plates of tzatziki and warm pita for a complete meze spread. Add a few sprigs of fresh purslane if available for an extra authentic village touch.