The Kitchen · Salad
Greek Village Salad (Horiatiki)
From The Kitchen
This classic Greek salad is beautifully simple — ripe tomatoes, crisp cucumber, olives, onion and a generous slab of feta. No lettuce needed.
Scale
Ingredients
- 4 ripe tomatoes, cut into wedges
- 1 English cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 1 green bell pepper, sliced
- ½ cup Kalamata olives
- 6 ounces block feta cheese
- Dressing: ¼ cup olive oil, 1½ tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper
Method
- Arrange the tomatoes, cucumber, onion, bell pepper and olives on a large platter.
- Place the block of feta over the vegetables.
- Whisk together the dressing and drizzle over just before serving.
Gina's tip
Traditional Greek salad uses block feta, not crumbled — the creamy texture and presentation make all the difference.
Coach's Note
This is how they actually eat it in Greece — no lettuce, a whole slab of feta, the best tomatoes you can find. Simple, and perfect.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina