Method

  1. Prepare the vegetables

    Rinse and dry 600 g of ripe tomatoes, 300 g of cucumber, and 120 g of green bell pepper. Cut 600 g of ripe tomatoes into irregular wedges directly over a wide serving bowl so their juices fall into it. Trim 300 g of cucumber and cut it into thick half-moons. Remove the stem and seeds from 120 g of green bell pepper, then cut it into fine rings. Peel 80 g of red onion and cut it into thin half-moons.

  2. Season and dress the salad

    Add 80 g of Kalamata olives to the bowl. Sprinkle with 1.5 g of fine sea salt, 0.5 g of black pepper, and half of 2 g of dried Greek oregano, then pour over 15 ml of red wine vinegar and 45 ml of extra-virgin olive oil. Turn the vegetables gently with a large spoon until the tomato juices mingle with the oil and vinegar. Taste the liquid at the bottom of the bowl; it should be tangy and well seasoned without masking the tomatoes.

  3. Finish with feta and oregano

    Set 180 g of feta cheese over the vegetables in broad slabs rather than crumbling it finely. Sprinkle the rest of 2 g of dried Greek oregano over the top, spoon some of the seasoned tomato juices over the feta, and serve immediately from the shared bowl.

Cook's noteChoose tomatoes that smell fragrant and yield slightly at the shoulders. Their juice is part of the dressing, so firm, underripe fruit leaves the salad flat.

Smart Substitutions

  • No Kalamata olives? Use another brined black or purple olive with a firm texture.
  • No sheep's-milk feta? Use a firm cow's-milk feta; the flavor will be milder, but the texture still works.
  • No red wine vinegar? Use white wine vinegar or fresh lemon juice for a brighter finish.
  • No green bell pepper? Use another crisp fresh pepper; a yellow pepper will taste sweeter and slightly less traditional.

Tips and Variations

  • Cut the tomatoes directly over the serving bowl so none of their juice is lost.
  • Slice the onion very thinly; thick pieces overpower the cucumber and feta.
  • Add the feta after tossing so it stays in generous pieces instead of dissolving into the dressing.

What Went Wrong?

  • Salad tastes watery Add a little more vinegar and oregano before adding extra salt; the tomato liquid should taste seasoned, not bland.
  • Onion tastes too sharp Rinse the slices briefly under cold water, dry them well, and return them to the bowl.
  • Feta turns pasty Handle it as little as possible and place it on top only after the vegetables are dressed.
  • Dressing pools without coating Turn the vegetables again and spoon the tomato juices over the top; this salad is meant to have a loose, spoonable dressing.

Nutrition Estimate

Calories290
Protein9 g
Carbs15 g
Fat23 g
  • Fiber: 4 g per serving
  • Sodium: 830 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Does Greek village salad contain lettuce?Traditional horiatiki is a lettuce-free salad built from tomatoes, cucumber, pepper, onion, olives, feta, oregano, and olive oil, often with a little vinegar.
Why is the feta served in broad pieces?Keeping the feta in slabs or large pieces preserves its creamy texture and lets each diner break off as much as they want with the vegetables and tomato juices.