📝 About This Recipe
Transport your senses to a seaside taverna with this authentic Horiatiki, the quintessential 'Village' salad of Greece. Unlike its Western counterparts, this gluten-free masterpiece eschews lettuce in favor of vine-ripened tomatoes, crisp Persian cucumbers, and creamy blocks of sheep's milk feta. Drizzled with liquid gold Greek olive oil and pungent wild oregano, it is a vibrant celebration of Mediterranean simplicity and peak summer produce.
🥗 Ingredients
The Produce
- 4 large Ripe Beefsteak or Heirloom Tomatoes (cut into irregular wedges; room temperature)
- 2 pieces Persian or English Cucumbers (partially peeled in stripes and sliced into 1/2 inch rounds)
- 1 large Green Bell Pepper (deseeded and sliced into thin rings)
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1/2 cup Kalamata Olives (whole, pits in for authenticity)
The Dressing and Garnish
- 200 grams Greek Feta Cheese (one solid block, made from sheep and goat milk)
- 6 tablespoons Extra Virgin Greek Olive Oil (cold-pressed and high quality)
- 1-2 tablespoons Red Wine Vinegar (to taste)
- 1 tablespoon Dried Greek Oregano (crushed between palms to release oils)
- 1/2 teaspoon Sea Salt (flaky variety preferred)
- 1 tablespoon Capers (rinsed and drained)
👨🍳 Instructions
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1
Begin by prepping your red onions. Slice them into paper-thin half-moons and place them in a small bowl of ice water for 10 minutes; this removes the harsh 'bite' while keeping them crunchy.
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2
Wash your tomatoes and pat them dry. Cut them into thick, irregular wedges—rustic shapes are key to an authentic Horiatiki. Place them in a large, shallow serving bowl.
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3
Prepare the cucumbers by peeling them in a 'zebra' pattern (leaving some skin on for texture). Slice them into 1/2-inch thick rounds and add them to the bowl with the tomatoes.
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4
Slice the green bell pepper into thin rings or strips, discarding the seeds and white pith. Add these to the salad for a bright, herbaceous crunch.
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5
Drain the red onions from the ice water and pat them thoroughly dry with a paper towel. Scatter them over the top of the vegetables.
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6
Add the whole Kalamata olives and the capers to the mix. Do not pit the olives; the pit preserves the texture and flavor of the fruit.
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7
In a small jar or bowl, whisk together the extra virgin olive oil and the red wine vinegar until slightly emulsified.
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8
Sprinkle the sea salt over the vegetables. Be mindful that the feta and olives are salty, so season with a light hand.
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9
Drizzle about three-quarters of the dressing over the vegetables and toss gently with your hands or large spoons to coat every piece.
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10
Place the whole block of feta cheese directly on top of the salad. In Greece, the feta is never cubed or crumbled beforehand.
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11
Drizzle the remaining dressing specifically over the block of feta.
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12
Take the dried oregano and rub it vigorously between your palms directly over the salad. This friction 'wakes up' the dried herb's aromatic oils.
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13
Allow the salad to sit for 5 minutes before serving. This allows the tomato juices to mingle with the olive oil, creating the famous 'proskitima' (the juice at the bottom of the bowl).
💡 Chef's Tips
Never use refrigerated tomatoes; cold kills the flavor and makes the texture mealy. Use real Greek Feta (P.D.O.) sold in brine rather than 'feta-style' cow's milk cheeses. The quality of your olive oil is paramount—choose a Greek variety with a peppery finish. Avoid adding lettuce; an authentic Horiatiki never contains leafy greens. If you find the vinegar too sharp, increase the olive oil ratio to 4:1.
🍽️ Serving Suggestions
Serve with warm, crusty gluten-free bread to soak up the delicious juices at the bottom of the bowl. Pairs beautifully with grilled lamb chops or lemon-herb roasted chicken. Serve alongside a glass of chilled Assyrtiko or a crisp Rosé. Add a side of 'Gigantes' (giant beans) for a full vegetarian Mediterranean feast. Finish the meal with a simple plate of fresh watermelon and honey.