Horiatiki Salata (Greek Village Salad)

A recipe for Horiatiki Salata (Greek Village Salad)! Tomatoes and vegetables are topped with slices of feta and served with olive oil and red wine vinegar.

This Horiatiki Salata (Χωριάτικη Σαλάτα, Greek Village Salad) is such a wonderful option to enjoy the best of summer produce.

Simply toss together tomatoes, cucumber, red onion, green bell pepper, and olives in a bowl with a pinch of salt.

Before serving, top with slices of feta, a generous sprinkling of oregano, and a light dressing of olive oil and red wine vinegar.

A Few Tips

With only a few ingredients and light seasonings, this salad is best with in-season produce and good quality feta.

The ratio of vegetables listed in the recipe is based on how we enjoy the salad at home. Adjust as desired based on personal preference and what you have available.

As you sprinkle the dried oregano, crumble it between your fingers to help release the flavor.

Adjust the amount of red wine vinegar to olive oil to taste.

Allow to sit at room temperature for up to an hour before serving. Do not refrigerate.

For smaller tomato pieces, the wedges can be cut in half.

I often pair the salad with a rustic bread. The remaining olive oil and vinegar in the bottom of the bowl combines with the juice from the tomatoes and small pieces of feta for quite the delicious dipping sauce.

This Horiatiko Psomi (χωριάτικο ψωμί, Greek Village Bread) by Supergolden Bakes would work beautifully.

Savory paximadia (Παξιμαδια, barley rusk) is another common addition.

Notable Ingredients

If available, use a good quality block of Greek feta (φέτα) soaked in brine and made with sheep’s milk (with maybe a little goat milk). I have been able to find it in the specialty cheese section of larger American grocery stores or markets with Eastern European/Mediterranean ingredients.

Try to use Greek olive oil as well.

Looking for more Greek recipes?

Try my:

• Ladenia Milou (Greek Olive Oil Flatbread)
• Makaronia Me Kima (Greek Spaghetti with Meat Sauce)
• Kourambiethes (Greek Butter Cookies)

This recipe was originally posted in November 2012 and updated in March 2023.

Horiatiki Salata (Greek Village Salad) Recipe

Adapted from The Country Cooking of Greece

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Horiatiki Salata (Greek Village Salad)

A recipe for Horiatiki Salata (Greek Village Salad)! Tomatoes and vegetables are topped with slices of feta and served with olive oil and red wine vinegar.

Course Salad

Cuisine Greek

Keyword cucumber, Greece, Greek, olive oil, pepper, salad, tomato, vinegar

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Resting Time: 0 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Ingredients

Salad:

• 3 beefsteak tomatoes cut into wedges and core removed
• 1 large cucumber cut in half lengthwise, the cut into 1/2 inch (1.25 centimeter) slices
• 1 green sweet pepper such as bell pepper, cut into thin slices
• 1/2 red onion peeled and thinly sliced
• 12 Kalamata olives
• 8 ounces (227 grams) feta cheese cut into 1/2-1 inch (1.25-2.5 centimeter) thick slabs

To serve:

• dried oregano for sprinkling
• Sea salt
• 1/4 cup (60 milliliters) olive oil
• 2 tablespoons (30 milliliters) red wine vinegar

Instructions

• Gently toss together the tomatoes, cucumber, pepper, red onion, and olives in a large bowl with a pinch of salt.
• Transfer to a serving platter.
• Arrange the feta slices over the top and generously sprinkle with the oregano.
• In a small bowl, whisk together the olive oil and red wine vinegar.
• Drizzle over the salad and serve within an hour.