Horiatiki Greek Village Salad Recipe

In the United States, a “Greek salad” often appears with a base of lettuce, cucumbers, olives, tomatoes, and feta. The authentic Greek version—Horiatiki Salad, literally “village salad”—typically contains no lettuce at all. Instead it is built from ripe tomatoes, cucumbers, red onions, Kalamata olives, green pepper, and a generous slab of feta, dressed simply and served fresh. This is my take on that classic: bright, quick to assemble, and perfect whenever you crave something Mediterranean.

On a trip to San Francisco, we enjoyed an exceptional Horiatiki at Kokkari restaurant, which inspired me to recreate the flavors at home. I often pair this salad with simple grilled or roasted Greek-style chicken, but it also stands on its own as a light main, a side for grilled fish, or as part of a mezze spread.

What makes Horiatiki special is the balance of fresh vegetables and a bright dressing. Traditional versions are sometimes dressed with only high-quality olive oil and a sprinkle of oregano. I like to add a few more ingredients to the dressing—Dijon mustard for texture and body, fresh lemon and red wine vinegar for acidity, garlic for punch, and oregano for that unmistakable Mediterranean note. The result is lively and pairs beautifully with the salty feta and briny olives.

Ingredients

• 3 medium vine-ripe tomatoes, cut into wedges
• 1/2 small red onion, very thinly sliced
• 1/2 medium cucumber, halved lengthwise and thinly sliced
• 1 small green bell pepper, core removed and thinly sliced into rounds
• 1/4 cup pitted and drained Kalamata olives
• 3 ounces feta cheese (one large slab or crumbles)
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Step-by-step

Step one: assemble the salad

Use a large bowl or shallow platter. Arrange the tomato wedges, thinly sliced cucumber, very thin red onion, bell pepper rounds, and Kalamata olives. For an authentic look, add a large rectangular or square slab of feta on top. If you prefer, crumble the feta and scatter it across the salad for easier tossing.

Step two: make the dressing

In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, red wine vinegar, dried oregano, Dijon mustard, kosher salt, and black pepper until emulsified. Taste and adjust seasoning—add a touch more vinegar or lemon if you like extra brightness.

Drizzle the dressing over the salad just before serving so the vegetables stay crisp. Toss gently if the feta is crumbled; if you used a slab of feta, serve with the dressing drizzled over and allow guests to break it apart as they serve themselves.

Recipe FAQs

Easy to prepare and requiring no cooking, this traditional Horiatiki Salad is a reliable go-to for weeknights, gatherings, and warm-weather meals. The combination of juicy tomatoes, crisp cucumber, tangy onion, briny olives, and creamy feta—tied together with a bright dressing—keeps it flavorful and satisfying.

Tips, Variations, and Storage

• Choose ripe tomatoes: For best flavor, use vine-ripe or heirloom tomatoes at peak freshness.
• Make ahead: Prepare the vegetables up to 2 hours in advance and keep covered in the refrigerator. Dress right before serving to preserve texture.
• Variations: Add a sprinkle of capers, a handful of fresh parsley, or swap fresh oregano for dried. For a vegan version, omit the feta or use a plant-based alternative.
• Serving size: The recipe makes about 4 servings as a side.