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Fresh Greek salad with feta cheese, olives, and juicy tomatoes
Crisp Greek salad with fresh cucumber, tomato, red onion, and olives

Classic Greek Salad (Horiatiki)

Author: Flavelo
Recipes Salads
'Horiatiki' (Village Salad) is the national pride of Greece. The rules are strict: no lettuce, the feta cheese comes in a large block on top (not cubed), and the dressing is exclusively high-quality olive oil and oregano. The essence is the natural flavor of sun-ripened vegetables contrasted by salty cheese and tart olives.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large mixing bowl
  • Sharp knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut tomatoes into wedges, cucumber into chunky half-moons, and pepper into strips.

Tip: No need to peel the cucumber; the skin adds crunch and color.
2 ✓

Slice the red onion into thin rings.

Tip: If the onion is too pungent, soak it in cold water for 5 minutes, then drain. This removes the harsh bite.
3 ✓

Place vegetables in a bowl, add olives, and toss gently.

Tip: Don't overmix to avoid crushing the tomatoes.
4 ✓

Place the feta cheese in one large slice (or roughly broken chunks) on top of the salad.

Tip: Authentic serving has the cheese 'crowning' the bowl.
5 ✓

Sprinkle generously with oregano and drizzle with olive oil (and vinegar).

Tip: Salt carefully, as feta and olives are already salty!
6 ✓

Serve immediately with fresh bread or pita.

Tip: Leaving the juice at the bottom of the bowl is a crime!

Recipe FAQ

Why did the salad get watery?
Salt draws moisture out of vegetables (osmosis). This isn't bad; the resulting juice ('papara') is the best part for dipping bread!
Can I use Danish feta/White cheese?
The texture is different (creamier, spreadable); authentic Feta is crumbly and more acidic, but for a home version, it works.

Ingredients

  • 4 whole Tomatoes (ripe)
  • 1 whole English Cucumber
  • 1 whole Red Onion
  • 1 whole Green Bell Pepper
  • 7 oz Feta Cheese (Sheep/Goat milk block)
  • 3.5 oz Kalamata Olives (pitted or whole)
  • 1 tbsp Dried Oregano
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar (optional)