Horiatiki Salad, also called Greek Salad or Village Salad, brings together the freshest seasonal tomatoes, cucumbers, green peppers, red onions, tangy Kalamata olives and creamy feta. I like to serve it with mildly piquant Greek peperoncini for an extra burst of flavor.
If you enjoy this, try my Tomato Feta Salad with fresh mint or Greek Panzanella with Garlic Lemon Vinaigrette.
What is Horiatiki Salad
Horiatiki Salad, translated as “village salad”, is the classic Greek salad popular in the United States as well. It’s a simple, rustic dish that highlights fresh ingredients at their peak. The best time to make it is late spring through early fall when tomatoes, cucumbers and peppers are at their most flavorful.
Late July on the U.S. East Coast means beefsteak tomatoes are almost ripe, but my cherry tomatoes have been abundant—sweet, juicy and perfect for this salad. While traditional Horiatiki often features large tomato wedges to release juices into the bowl, using high-quality cherry tomatoes is a delicious, seasonal alternative and makes this salad easy to enjoy year-round.
One important note: a true Greek salad does not include lettuce.
Typical Ingredients in Horiatiki Salad
A classic Horiatiki Salad includes:
- Tomatoes (halved or cubed);
- Cucumbers (English or similar, cubed);
- Green bell pepper (sliced);
- Red onion (thinly sliced);
- Kalamata olives;
- Sheep’s milk feta served as a block (not crumbled);
- High-quality extra virgin olive oil;
- Red wine vinegar; and
- Plenty of dried oregano (Greek oregano if available).
An Extra Kick
This salad is perfect as-is, but I like to add Greek peperoncini for a mild, fruity heat. You can add them whole, sliced, or chopped—store-bought chopped peperoncini work well too. They bring a bright, slightly spicy note that complements the vegetables, oil and feta.
On trips to Greece I always crave a Horiatiki Salad: fresh vegetables, fragrant olive oil, a splash of red wine vinegar and oregano. A New York tavern that served mine with peperoncini convinced me to include them every time—give it a try and see what you think.
How to Make Horiatiki Salad
Simple, fast steps to prepare a Horiatiki Salad:
- Prepare the tomatoes: halve cherry tomatoes or cut Roma/beefsteak into 1-inch cubes.
- Peel the cucumber partially and cut into cubes similar in size to the tomatoes.
- Slice the green bell pepper and red onion into thin strips or rings.
- Combine the tomatoes, cucumbers, peppers and onions in a bowl. Add Kalamata olives and peperoncini.
- Mix the dressing—extra virgin olive oil, red wine vinegar, dried oregano, salt and freshly ground black pepper—and pour over the salad. Toss gently to coat.
- Place on a serving dish, top with a block of feta and serve immediately with crusty bread if desired.
What to Serve with Horiatiki Salad
This versatile salad pairs well with grilled meats, seafood, or vegetarian dishes. It’s a great accompaniment to:
- Mediterranean chicken kebabs;
- Pork souvlaki or BBQ skewers;
- Pan-fried haddock or other simply seasoned fish;
- Grilled chicken shawarma;
- Greek lemon potatoes; and
- Hearty sides like mujadara (rice and lentils) or veggie burgers.
More Greek Recipes to Try
- Kolokithopita – Greek zucchini pie;
- Kolokithokeftedes – Greek zucchini fritters;
- Melitzanosalata – Greek eggplant dip;
- Vegetarian moussaka;
- Traditional tzatziki;
- Greek lentil soup with feta; and
- Greek chickpea soup (revithosoupa).
Horiatiki Salad (Greek Salad or Village Salad)
Ingredients
- 2 cups tomatoes, halved or cubed
- 2 cups cucumber, English, cubed
- 1 green bell pepper, sliced
- 1/2 red onion, medium, sliced
- 1/2 cup Kalamata olives
- 1/2 cup peperoncini
- 7 oz feta cheese, in a block
Dressing
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano (adjust to taste)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- If using cherry tomatoes, halve them. For Roma or beefsteak, cut into 1-inch cubes.
- Partially peel the cucumber and cube it to match the tomatoes.
- Slice the bell pepper and red onion into thin strips or rings.
- Place vegetables in a bowl and add olives and peperoncini.
- Whisk the dressing ingredients together, pour over the salad and toss gently.
- Transfer to a serving dish, top with a block of feta and serve immediately with crusty bread if desired.
Notes
Nutrition
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Carbohydrates: 7 g
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Protein: 6 g
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Fat: 27 g
This post was originally published on August 1, 2017, and has been updated to provide additional information.
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